Vichyssoise, cold Mona Lisa potato soup & summer truffles

Fabrice Giraud | 5/19/23

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.

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