Chips de pomme de terre grenaille de Noirmoutier

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.


You'll need

  • 200 g Noirmoutier baby potatoes
  • 1 L cooking oil
  • Sal
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.


Jean Imbert

@jeanimbert grew up with his grandmother’s cooking and was running his own imaginary restaurant by the time he was 10. Years later, his beloved grandmother and the flavors of his childhood would inspire his restaurant @Mamie, in Paris, with long communal tables. #NewMakers #LiveClicquot #JeanImbert
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