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
Ingredients:
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
Directions:
- 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.
- Then, season the potatoes like a salad with the cider vinaigrette, black pepper and fleur de sel.
- Plate it, add some olives and fresh cheese and cover the entire dish with the fresh herbs, mixed.
