Ratte Potatoes mashed with Drôme truffles

Rhône-Alpes experience

17 Nov 2008

Michel Chabran, an enthusiastic cook, has only one word in his mouth, almost a verbal tic: fabulous . This is the way he defines all the wondrous things within easy reach of his restaurant at Pont de l’Isère. Côtes du Rhône wines, fruits, vegetables, truffles, meats and poultry, cheeses and game… A true land of plenty!

Pommes de terre ratte écrasées aux truffes de la Drôme - Michel Chabran

Cook the ratte potatoes with their skins on in salt water, until they are tender. Allow them to cool then peel and crush with a big fork.

Between 2 sheets of greaseproof paper, make 4 roses with small strips of truffles, between 6 to 7 cm diameter, chop the rest of the truffles.

Mix the potatoes with the chopped truffles, season with the Guérande salt, the pepper and the truffle oil; heat in a bain-marie.

Informations pratiques

practical
From Michel Chabran recipe book « Mes Saisons Gourmandes », Recipes and savours from the gates of Provence – Editions l’Archipel.
Maison Chabran, at Pont de l’Isère (Drôme)
29 av 45ème Parallèle
Tel.: 00 33 (0)4 75 84 60 09
michelchabran.fr

Tags : Drôme, Food and wine, Recipes and cooking classes