Tartiflette of corne de gatte potato

05 - 04 - 2016

Boil the potatoes until half done and cut into slices.
Fry the bacon with the chopped onion and garlic. Pour white wine and cream on top and leave to boil to half its volume. 

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Asparagus with ham, new potatoes and Hollandaise sauce

05 - 04 - 2016

Peel the potatoes, cut into pieces and boil in salted water.
Peel the asparagus.

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Nicoise salad with red baby potatoes

05 - 04 - 2016

Boil the potatoes until done in the peel, cool down, and cut in half. Boil the beans, cool down, and split in two.

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Salade de liège with yellow baby potatoes

05 - 04 - 2016

Steam the baby potatoes in their skin. Clean the green beans and break off the stems. Steam the beans al dente, then plunge into cold water.

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Truffle potato and radish salad

14 - 03 - 2016

Cook the truffle potatoes in their skins (in lightly salted water). Leave them to cool until they are lukewarm and cut them into quarters.

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Hachis Parmentier Vitelotte casserole

22 - 10 - 2015

Peel and dice the potatoes. Chop up the celeriac and boil together with the potatoes in salted water with a drop of milk (take care it does not boil over).

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Fried red and yellow baby potatoes and beef stew

21 - 10 - 2015

Boil the baby potatoes al dente in their skins and drain. Do this beforehand. Cut in half and fry on a low heat for half an hour in butter. Season with spices and serve.

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Vitelotte mashed potatoes with Liège sausage

21 - 10 - 2015

Peel the potatoes and boil them. Drain off and let them dry in the pan. Press with a potato masher or a food mill and add the cream and spices. Mix well.

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Potato skewer with bacon

21 - 05 - 2014

Parboil the baby potatoes for 10 minutes. Wrap each baby potato in bacon. Put them on a skewer and grill on the BBQ for 20 minutes.

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Potato skewer with grilling sausage

21 - 05 - 2014

Parboil the baby potatoes for 10 minutes. Then cut them into slices at least 1 cm thick. Stick a slice of baby potato alternating with a slice of grilling sausage (or another piece of meat) on a skewer. Leave to marinade in a mixture of oil, mustard vinaigrette, shallot, tarragon and parsley. Grill the tasty skewer on the BBQ.

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