Noirmoutier baby potato chips
VEUVE CLICQUOT ROSÉ

Noirmoutier baby potato chips

By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.

TRY THE RECIPE

You'll need

  • 200 g Noirmoutier baby potatoes
  • 1 L cooking oil
  • Salt
Instructions
Wash your potatoes with water, slice them extremely thinly with a kitchen slicer or mandoline and place the slices in cold water. Drain the slices in a colander, then dry them thoroughly with a cloth. Fry your chips in the cooking oil at 160°C, stirring often until they are golden brown. Let your chips drain on some paper towel, then sprinkle with salt.

Discover

Jean Imbert

Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, Chef Jean Imbert is a graduate of the Paul Bocuse School. He is the iconic winner of the TV show Top Chef in 2012. Today, Jean Imbert is at the head of the restaurant Mamie par Jean Imbert, B.B, La Case à St Barth, Swan Miami and Les Bols de Jean. A committed chef and advocate of healthy cooking, his values are at the root of his passion for taste and cuisine. His commitment also inspired him to write a book in tribute to his grandmother's recipes, "Merci Mamie", which is a commercial success and his third book after "Cuisine intime" and "Utile!", which focuses on eco-responsibility, a cause that the chef is passionate about.

In my grandmother’s house, if you don’t eat three helpings, you don’t like it
Follow us on Instagram for even more inspiration