Potato salad with mango dressing

21 - 05 - 2014

Cook the potatoes in their skins and cut them into quarters. Heat the oil in a pan and fry the chopped garlic and onion until they turn colour. Stir through the cumin, brown sugar and mango and cook for 5 minutes until the mango is cooked. Remove the mixture from the heat and pour in the lemon juice. Season with freshly ground pepper and salt.

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Potato and radish salad

16 - 04 - 2014

Cook the potatoes in their skins (in lightly salted water). Leave them to cool until they are lukewarm and cut them into quarters. Make a dressing with the walnut oil, white wine vinegar and honey. Stir the mixture into the lukewarm potatoes so that they can absorb all the flavours well. Leave it all to stand for an hour...

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Corne de gatte “à la flamande”

29 - 01 - 2014

Put the potatoes in a baking plate and sprinkle sea salt on them. Let them bake in the oven at 160 °C. Chop the eggs, melt the butter and mix all ingredients together, including the parsley. Put the potatoes on the plates and pour the egg sauce over them.

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Crushed “belle de fontenay” potatoes with shrimps

29 - 01 - 2014

Boil the potatoes in their jackets, peel them and mash them with a fork. Put the mixture in 4 rings and garnish them with the shrimps.

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Baked Ratte potatoes, cherry tomato, tarragon and Pernod

18 - 12 - 2013

Cut the potatoes in fairly large pieces and put them on a baking plate. Sprinkle them with olive oil and bake in the oven at 180° C (350° F). Cut the cherry tomatoes in half, marinate them for a while in a mixture of the oil, garlic, sea salt, tarragon leaves and a dash of Pernod.

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Teriyaki of salmon with truffle potatoes

18 - 12 - 2013

Steam the vitelottes until they are 95% done. Cut the potatoes into pieces. Cut the salmon into 8 portions and put a piece of potato and a piece of salmon on each cocktail stick. Coat everything with the teriyaki sauce and marinade for 10 minutes. Grill cocktail sticks until the salmon is half cooked and, in the meantime, again coat with the sauce.

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Barbecued mackerel with Ratte

16 - 10 - 2013

Brush the mackerel fillets with olive oil. Grill the mackerel fillets until they are almost ready. Mix the spinach, herbs, anchovies, olives, red onion, chili, tomatoes and potatoes. Divide the salad among four plates.

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Liège salad with Vitelotte

19 - 06 - 2013

Cook the unpeeled potatoes until done. Cook the beans for 3 minutes. Divide the potatoes and the vegetables between four plates. Serve with half a soft boiled egg. 

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Lady Felicia (Hasselback) potatoes with young venison tartare and mustard sauce

19 - 06 - 2013

Peel and cut the potatoes into very thick chips. Coat the chips with the melted butter and sprinkle with sea salt. Bake for 40 minutes in the oven. Serve the hot Hasselback potatoes with the venison tartare and the mustard sauce. 

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Potatisotto with grilled prawns and Amandine

19 - 06 - 2013

Serve the potatisotto with the prawns and sprinkle with lemon juice.

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