Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Vichyssoise, cold Mona Lisa potato soup & summer truffles

Vichyssoise, cold Mona Lisa potato soup & summer truffles

Fabrice Giraud | 5/19/23
Disable your adblocker

A truly simple local dish, Vichyssoise is enhanced into a gourmet plate by Fabrice Giraud. In his restaurant Le Beslay, the soup is made with Mona Lisa potatoes and summer truffles.

Serves 8

Preparation time: 50 min

Cooking time: 1 h

 

  • 50 g shallots, minced
  • 250 g Mona Lisa potatoes
  • 200 g leek whites
  • 10 cl dry white wine
  • 60 cl fat-free chicken stock
  • 50 cl single cream
  • 25 cl semi-skimmed milk
  • 5 cl olive oil

Garnish

  • 2 pencil leeks
  • 1 clove garlic
  • Thyme
  • Laurel
  • 16 Noirmoutier small potatoes
  • 200 g brioche
  • Nori seaweed
  • 20 g Plantin fresh summer truffles
  • 0.5 cl Plantin truffle oil
  • 10 cl liquid cream
  • 10 g Plantin truffle paste

Seasoning

  • Juice of 1 lemon
  • Espelette pepper
  • salt and pepper

 

1 - Prepare the soup: sweat the chopped shallot, leek and potato with a little olive oil and salt, without browning, then deglaze with white wine. Reduce completely, then add the chicken stock and reduce by half. Add the cream and milk, cook for 5 minutes and pass through a blender, then a fine chinois while whisking. Season to taste with salt, pepper and lemon juice. Serve chilled, or even iced.

2 - For the garnish: cook the pommes grenailles with garlic, thyme and bay leaves in salted water. Cook the leeks in boiling water.

3 - Dice the brioche and brown in the oven without fat, adding nori seaweed and slices of truffle.

4 - Make a whipped cream with the liquid cream and truffle paste.

5 - Arrange a quenelle of truffle cream in the middle of the plate. Arrange the rest of the garnish harmoniously around it. Season and serve the vichyssoise separately in a chilled carafe.

Disable your adblocker

These recipes might interest you

Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Dolce vita niçoise
Easy
Dolce vita niçoise
For chefs Anaëlle Maizières and Fabien Benhamou, la dolce vita niçoise means peppers, anchovies, ricotta, hazelnuts, basil and, of course, olive oil.
Vitello tonnato
Easy
Vitello tonnato
Lyonnais chef Thomas Asti gives us his version of vitello tonnato, a classic Italian dish.
Become Partners