Vichyssoise, cold Mona Lisa potato soup & summer truffles

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.

These recipes might interest you

Intermediate

Citrus oyster tartar with smoked potato cream

This recipe from chef Clément Guyon, a native of Laval, combines oysters with citrus fruits to give this shellfish a new way of eating.

Read

Intermediate

Scallops, beard broth with seaweed and iodized condiment

Based in Saint-Malo, it's only natural that chef Quentin Durand offers a Breton-influenced cuisine. Passionate about scallops, he shares a recipe he created on his arrival at Maison Vermer, which has been a resounding success.

More information

Chef Quentin DURAND

Restaurant Maison Vermer
35400 SAINT-MALO

Intermediate

Jean Sulpice's celery risotto

Read

Easy

Veal and oyster tartare

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.

Read

Pressed pig cheek and duck foie gras

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.

Read

Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

Read