Sea bass, carrot purée, pressed potato with picardy autumn truffle, grass juice and milky fumet.

Sébastien Porquet – Chef of the restaurant Le Saltimbanque

Snacking on the skin of the bar

Peel and cut carrots into small pieces
Cook them until they are tender
Put them through a food mill or blend them until they become a smooth purée

Peel and cut the potatoes into thin slices
Layer them in a baking pan, alternating with Picardy autumn truffles
Bake for 30 to 40 minutes under a weight

Chop the herbs finely
Blend them with oil until they become a smooth sauce

Boil the fish stock with spices (pepper, thyme, etc.)
Reduce slowly until thickened
Whip it with the double cream