Everyone in the kitchen with Recipes from Bons Vivants! Hugo Riboulet, winner of Top Chef and chef of the Groot La Tourte restaurant, gives us his recipe for dauphinoise torte. Perfect for the holidays!
Originally from Ardèche, Hugo Riboulet, winner of Top Chef and chef of the Groot La Tourte restaurant, developed his passion for cooking from a very young age, influenced by his mother and grandmother. After a professional baccalaureate in cooking, he perfected his skills in renowned establishments, notably at the restaurant La Cachette in Valence, under the direction of starred chef Masashi Ijichi, and at Clos des Sens in Annecy, with three-starred chef Laurent Petit.
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He shares with us his recipe for dauphinoise torte, perfect for the holidays.
Here are the ingredients:
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FOR THE DOUGH
•500 g of flour
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•250 g of semi-salted butter
• 2 egg yolks
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•60 g of water
• 10 g of salt
FOR THE TOPPING
• 2 tbsp. tablespoon of olive oil
• 8 shallots
•100 ml of yellow wine
•800 g of potatoes
•200 g grated Beaufort cheese
•200 ml crème fraîche
• 2 cloves of garlic
• Salt, pepper
• Grated nutmeg
• 3 tbsp. grain mustard
FOR GILDING
• 1 egg yolk
• 1 tbsp. teaspoon of cream
• ½ tsp. teaspoon of milk
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