Bertrand Grébaut's Septime

Paris, France

"I think this potato (as many good vegetable varieties) has to be the protagonist of the dish not only a garnish."

La Ratte de Paris with Black Olives and Goat Cheese

Serves 4 people


0.2 Kg La Ratte de Paris potatoes
1 part Cider Vinegar
3 parts Olive Oil
Black Olives, Seedless (Taggiasche or Kalamata)
0.1 Kg Fresh Goat Cheese
¼ bunch of Parsley
¼ bunch of Tarragon
¼ bunch of Cilantro
¼ bunch of Chervil

  1. Wash the potatoes, slice them thinly (as a pomme chips), and cook them very shortly (about 30 seconds) in a pot of salted boiling water. They need to be "cru/cuit," crunchy but not raw.
  2. Then, season the potatoes like a salad with the cider vinaigrette, black pepper and fleur de sel.
  3. Plate it, add some olives and fresh cheese and cover the entire dish with the fresh herbs, mixed.

Septime Painting © 2013 Catherine Huston

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