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

Sébastien Porquet – Chef of the restaurant Le Saltimbanque


  • one line bass
  • two bunches of carrots
  • a dozen potatoes
  • one picardy autumn truffle
  • fresh herbs according to availability
  • neutral vegetable oil (grape seed type)
  • a few cL of fish stock
  • pepper
  • thyme
  • a little farmhouse double cream


Line bar

Snacking on the skin of the bar

Carrot Purée

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

Potato Millefeuille

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

Herbal juice

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

Creamed Fish Fumet

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