Millefeuilles of New Ile-de-Ré Potatoes with Fresh Goat Cheese Recipe
Millefeuilles of New Ile-de-Ré Potatoes with Fresh Goat Cheese
Flavors of Charente Maritime
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

A recipe from Roland Bernard - Relais Thalasso Atalante, Ile de Ré

For 4 servings
- 12 medium Ile de Ré New Potatoes
- 150 g (5 oz.) fresh Goat cheese
- 1 bunch of Chive
- 1 shallot
- 1 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- Fleur de sel
  1. Wash the potatoes under running water, rubbing them gently. Steam or cook them in boiling water for 10 minutes, skins on. Cool and cut into even slices. 
  2. Chop half a bunch of chives and the shallot. Mash the goat cheese to soften it; add the chives and shallot. Season to taste. 
  3. Prepare the vinaigrette and set aside.
  4. Assemble the millefeuilles by stacking alternate layers of potato slices and goat cheese. Drizzle with vinaigrette and garnish with the remaining chives. 
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Thanks to Canetti Conseil for their kind collaboration
Photo: Christian ADAM / Canetti Conseil
Restaurant L'Atalante, Port Notre Dame - 17740 Sainte Marie de Ré

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