Ratte Potato
The undisputed star of Joël Robuchon's famous puree, the Ratte du Touquet is a firm-fleshed potato with a unique aromatic profile reminiscent of chestnut and fresh hazelnut. Its microscopic grain size allows, after gentle steaming and passing through a fine sieve, the incorporation of massive quantities of cold butter by mechanical emulsion. The result is a pomade of incomparable elasticity and brilliance, a true masterpiece of culinary physical chemistry.
Argentine Beef Picanha, Kamado Reverse Sear and Confit Ratte Potatoes
A masterful fusion between the excellence of the South American cut and the Texan 'Reverse Sear' technique. An ultra-low temperature wood-fire cook for exceptional tenderness, followed by a searing finish for an intensely umami crust. All awakened by the acidic freshness of a true chimichurri.
Kamado Smoked Beef Brisket & Confit Ratte Potatoes
The pinnacle of modernist barbecue. Slow smoking in a Kamado fosters the reaction between the wood's nitrogen dioxide and myoglobin, creating a spectacular smoke ring. Patient cooking transforms the collagen into silky gelatin, elevated by confit ratte potatoes.