Yves Camdeborde's Le Compotoir du Relais

Paris, France

Born in the Southwest of France, Yves Camdeborde received his experience within the most prestigious houses in Paris such as the Ritz, La Tour d’Argent and most important at Le Crillon with his mentor Chef Christian Constant.

He opened in 1992 his first restaurant, La Régalade in the 14th District of Paris. For over 10 years, he proposes a traditional cooking influenced by its south-western roots. The success in unbelievable and the restaurant is fully booked a year in advance.

Yves and his wife, Claudine bought this charming 4 stars hotel, Le Relais Saint Germain and its restaurant, Le Comptoir du Relais, in the heart of Saint-Germain-des-Près. Once again the success is huge and people reserve months ahead to eat in his restaurant.

He is, today, considered in France and all around the world as the precursor and founder of this new cooking style, mixing traditional Bistro cooking and Gastronomie: La Bistronomie.

"The Montrachet of potatoes"

La Ratte de Paris Potato with Ile de Re Hay, Smoked Eel, Watercress, Purslane and Hazelnut Oil Recipe

Serves 4 people


500 g La Ratte de Paris potatoes (peeled)
100 g culinary hay
300 g salted butter, melted
1 bunch watercress
200 g fillet of smoked eel
1 slice of bread
100 g of winter purslane
10 cl of hazelnut oil

  1. Place melted butter in a large sauté pan. Add the hay and infuse for 20 minutes. Dip peeled potatoes in the infusion and cook gently.
  2. Meanwhile, add watercress to boiling, salted water, cooking for several minutes. Drain lightly. purée in blender or food processor until smooth. Set aside and keep warm.
  3. Cut bread into small croutons and dry toast them in the oven. Reserve.
  4. Cut eel into average-sized cubes. Reserve.
  5. Clean purslane thoroughly and drain well.
  6. Using a shallow serving dish, pour watercress chiffon onto the bottom. Use a slotted spoon to place potatoes atop the watercress taking care to remove the hay before doing so. Sprinkle with diced eel and croutons. Add purslane atop the eel and croutons.
  7. Drizzle with a few drops of hazelnut oil. Add one turn of freshly ground pepper (from a pepper mill), a few grains of fleur de sel, and enjoy! Bon Appetite!

Click to view pdf of recipe

Le Comptoir Painting © 2013 Catherine Huston

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