“An iconic, timeless recipe. A large and beautiful dish that does not require complicated ingredients but a technique that you do without chef in chief at the Élysée. There are different variations: with another cheese, or by alternating carrot slices with potato slices, it becomes a molded “Crécy” or “sarladaise” apple with slices of truffles, ”
explains Guillaume Gomez.
To read also:
Guillaume Gomez: “At the Élysée, we serve 100%“ made in France ””
FOR 8 PEOPLE
Preparation: 45 minutes.
Cooking: 55 minutes
INGREDIENTS
• 12 charlotte potatoes of 220 g each
• 200 g of unsalted butter
• 250 g of Comté
• Salt, nutmeg and pepper
UNROLL
•
Prepare the elements
Put the butter to clarify.
Meanwhile, finely grate the county.
Peel the potatoes and cap them in regular cylinders.
It is important to size the potatoes at the start to have as few trimmings as possible.
Using a mandolin, cut slices 3 millimeters thick.
•
Precooking
In a pot of salted boiling water,
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