Yannick Alléno & Michel Chapoutier

SERVES 4 PEOPLE

VEAL STOCK

1 kg veal trimmings, 2 cl groundnut oil, 30 g butter, 2 carrots, 1 onion, 1 leek, green parts, parsley stalk

RATTES POTATO PUREE

1 kg Ratte potatoes, 500 g fresh butter, 1 l milk

TUILES

2 Agria potatoes, 100 g clarified butter, 30 parsley tips

SHALLOT CONFIT

10 long shallots, 200 g butter

KIDNEY

2 whole kidneys encased in fat

SAUCE

4 parsley sprigs, 4 tarragon sprigs, 2 cl olive oil

FINAL STEPS AND PRESENTATION

10 g cognac butter, 10 cl veal stock, 50 g Meaux mustard, 40 golden oyster mushrooms, 4 parsley sprigs

VEAL STOCK

Brown the veal trimmings in the groundnut oil, then caramelise them in butter. Lift them out and place them into a sieve. Sweat the vegetables in the same pan, add the pieces of veal, cover completely with water and leave to simmer for 3 to 4 hours. Pour through a fine conical sieve and reduce the liquid until it takes on a syrupy consistency. Put to one side and keep warm.

RATTE POTATO PUREE

Cook the Ratte potatoes for 30 to 40 minutes in a saucepan of salted water. Peel them, then pass them through a vegetable mill adding butter and milk at the same time. Once the purée is ready, keep it warm in a bain-marie.

TUILES

Wash and peel the Agria potatoes, slice finely and place the potato slices onto greaseproof paper, on a baking tray. Coat each slice with clarified butter and place a bit of parsley in the centre. Assemble the slices together in pairs. Cook them between two baking trays. Firstly, cook them in the oven for 5 minutes at 180 °C. Use a pastry-cutter to cut out the tuiles and put them back in the oven for 10 minutes so that they dry out and become crisp.

SHALLOT CONFIT

Wash and peel the shallots, then cut them into uniform slices of 0.5 cm. Pan fry them in butter until they are nicely browned. Place them on a baking tray lined with aluminium foil and cook in the oven for 10 minutes at 180 °C, in order to confit the shallots.

KIDNEYS

Trim off the fat.  Remove the outer transparent membrane, the nerves and the core of fat. Separate the kidney lobes.

SAUCE

Fine chop the parsley and tarragon. Put the herbs in a pan with a little olive oil. Heat and bring to a simmer. Take off the heat and cool quickly on ice.

FINAL STEPS AND PRESENTATION

Season the kidneys and brown them in butter in a frying pan.  Remove them from the pan. Deglaze the frying pan with cognac. Add the veal stock and mustard. Reduce the sauce to the right consistency and add the finely chopped parsley and tarragon. Fry the oyster mushrooms and toss in the chopped parsley just before serving. Arrange the shallots on the plates. Place the potato purée on the shallot slices. Add the kidneys, the oyster mushrooms and the sauce, and finally the potato tuiles.