Vitelotte paper

Easy to make, but a spectacular garnish for all sorts of dishes. Stored in an air-tight container. The paper will keep for several weeks. 

Makes 250g.

Vitelotte paper

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truffle potatoes (vitelotte noire)

As needed:


egg whites

As needed:


salt and pepper

Preparation method

  • Boil the potatoes until done, remove the skins and press through a fine sieve.
  • Mix 1:1 with egg white.
  • Season with salt and pepper, keeping in mind that the mixture will be dried, and so will taste saltier.
  • Spread thinly on silicon baking sheets and allow to dry for approximately 30 minutes in an 80°C. oven.
  • Store in a well-sealed container with silicone granules.

Serving suggestions

  • As a garnish on starters, entremets or main courses.
  • As a component in a selection of cocktail snacks.
  • Use in a composition with components of beetroot, blueberry and duck.

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