Encore, du beurre! Celebrate the life of the Michelin-starred chef by preparing his famous dish
It was the recipe that made Joël Robuchon, the Michelin-starred “chef of the century” who has died aged 73, famous and everyone else fat. There are several versions, with the restaurant’s famously consisting of a 2:1 potato to butter ratio. However, the British chef Tom Aikens – who worked for Robuchon in the early 90s – described how it took two hours and every ounce of the chef’s elbow grease to make, and included more butter than spud. There’s a video of Robuchon in the kitchen, hassling some poor underling with a whisk to add “encore du beurre, du beurre, du beurre”. The irony of course is that, five years ago, Robuchon gave up eating butter (and a few other things, as he told the New York Post) and lost 27kg (4st). Still, few dishes have kept a “the best in the world” title quite as consistently as this silken creamy mash. Best eaten in tiny helpings.
Related: Joël Robuchon, Michelin-starred 'chef of the century', dies aged 73
Continue reading...