- 200 g Noirmoutier baby potatoes
- 1 L cooking oil
VEUVE CLICQUOT ROSÉ
Chips de pomme de terre grenaille de Noirmoutier
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
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.
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