When we organized the first Flemish Primitives in 2009, we challenged several Belgian and foreign chefs to show how they apply Foodpairing. One of the results was this appetizer made by Gert de Mangeleer of Hertog Jan: A Light cream of polder potato with coffee, vanilla and Oud Brugge cheese. In the meantime it became a classic at this Belgian 3 Michelin star top restaurant.
Tonight Gert De Mangeleer will demonstrate his classic dish at VTM news and explain how he uses Foodpairing.
Oud Brugge cheese – Potato – Coffee – Vanilla
Ingredients
- Polder potatoes
- 250 g cream 35%
- 200 g shellfish stock
- 70 g fine olive oil
- 0,5 l grape seed oil
- 1 vanilla pod
- Ground coffee
- Oud Brugge
Preparations
Cream
Cook the potatoes in their skins in the oven at 250 degrees Celcius and remove the skins when they are cooked. Put 500 g of potatoes in the food processor with the cream, shellfish stock and olive oil, blend and sieve, adjust to taste. Place in an espuma bottle and use 3 gas cartridges, keep warm in a bain-marie at 65 degrees Celcius.
Vanilla oil
Perfume the grape seed oil with the vanilla. Grate the cheese. Spray the potato cream into a bowl, sprinkle some freshly ground coffee on top ans flavour with 1 spoon of vanilla oil, and then finish with a spoon of grated “Old Brugge”.
