Jean-Christophe is the owner and chef of the starred restaurant “Auberge de l’île Barbe” in Lyon.
“Royal Caviar, always excellent and constant quality!
With kind regards from Lyon.”
Chef de Cuisine Jean-Christophe Ansanay-Alex
Vichyssoise sauce
Potato-Leet Composition
TIP: Best price/performance ratio! Mild, almond-like aftertaste Grain size: 3.0 - 3.2 mm Shimmering gold, light brown - amber
Luxury carviar Melts creamy-soft on the tongue Grain size: 3,2 - 3,4 mm
A marine delicacy Mild and balanced Grain size: 3,0 - 3,2 mm
Nutty finish Grain size 2.7 - 2.8 mm Dark brown - golden brown Delicate taste!
Chop the onions and the white part of the leeks. Then fry the onions in butter and add the leeks until they fall together nicely.
Next, cut the potatoes into large cubes, add them to the onions and cover everything with chicken stock. Cook the potatoes in the stock and then mash them in a blender. Finally, add the cream, season with salt and pepper and refrigerate.
Boil the leeks briefly in the chicken stock, then refrigerate and cut into 2cm wide pieces. Then cut the potatoes into the size of a coin, boil briefly and also refrigerate. Next, deep-fry the finely chopped leek julienne in the deep-fryer.
Place the leek and potato pieces on the left side of the plate. Decorate with the fried leek julienne and flowers. On the right side of the plate, place a nicely shaped caviar dumpling. Then serve the dish with the vichyssoise sauce.
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