Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A true classic of French gastronomy that will complement all your dishes!
- An authentic gratinated appearance straight from the oven
- Easy plating and controlled cost thanks to the individual portion
Recipe steps
Step 1
Heat the potato gratin in a conventional oven at 180°C for 20 minutes.
Step 2
Using a circle, place the slices of porcini mushrooms cut with a mandolin on the plate.
Step 3
Season the carpaccio with walnut oil, spring onion, baby greens, fleur de sel and freshly ground pepper.
Step 4
Place the Gratin in the centre of the carpaccio.
Chef's tip
Use a seasonal mushroom (e.g. brown mushroom, boletus…) to make this recipe all year round.
