Cep-stuffed potatoes with a coulis swirl

  • October 2017

Warm up the winter months with these melt in the mouth stuffed potatoes!

Ingredients – 4 servings


  1. Chop the onion and sweat it, then add the cubed ceps and brown the mixture.
  2. Add the minced meat and the beef marrow cut into little cubes to the cooled cep mixture.
  3. Hollow out the Charlotte potatoes with a spoon and fill them.
  4. Place the potatoes in a baking dish and add the chicken stock. Bake at 120°C for 1 hour, basting regularly.


  • Serve three potatoes per person, adding a fine slice of raw cep on each one and sprinkling with basil just before serving. Make a swirl of basil coulis and beetroot and ginger coulis on each plate.

Bon appétit !


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