Preparation time: 10 minutes
Cooking time: 10 minutes
A recipe from Roland Bernard - Relais Thalasso Atalante, Ile de Ré
- 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.
- Chop half a bunch of chives and the shallot. Mash the goat cheese to soften it; add the chives and shallot. Season to taste.
- Prepare the vinaigrette and set aside.
- Assemble the millefeuilles by stacking alternate layers of potato slices and goat cheese. Drizzle with vinaigrette and garnish with the remaining chives.
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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