All potatoes have different tastes
It depends on what do you do with the potatoes
You can steam them, boil them
roasted, fried
mash it
There's so many things you can do with potatoes
I sometimes do ice cream potato too
I did that too, two years ago
I was doing ice cream potato
But I think it's time to find a new way to cook potato
My chefs in France
they taught me first to go hunting everyday
for ingredients
If I don't have the unusual ingredients, the best quality ingredients
I have nothing
Nothing
There's nothing I can do if I have a bad chicken or a bad potato
or a bad carrot
I'm not a magician
I'm not
Today I'm driving to see Alex Wesier
I worked with him for a long time
and for me, he breeds the best potato
Nice one here
There's a big one here
You need to pick the potato, talk with the farmer
and ask him what this potato is good for
I get a lot of inspiration from where I get the ingredients
I want the ingredients I plate to look exactly where it came from
And I'm lucky, I trained with all the best chefs in France
I was working at least 14 hours a day
And no complain
no crying
You cry at home
You don't cry in the restaurant
That's what I say when I cook now
I say, "Don't cry, you cry later"
You cry in your house, in your bed
not in the kitchen
Trust me, I've done that
Are we on time? Are we behind or what?
What do you know?
Are we good guys?
How is mise-en-place good?
Feel good?
Do you feel good guys?
Good
What I want to do is really to seared the potatoes the way it is
with not too many manipulation
It's all about of course, the ingredients
technique and execution
The potato needs to be cooked perfectly
hot with the right temperature
and cooked in a minute
You cannot cook potatoes the day before and just warm up in water
For a simple dish like this, it needs to be done to order
That's what makes the big difference
Of course it will be about texture definitely
I'm gonna go with the taste
What tastes better for my dish was making more sense
But the interesting thing is
we have three different colors of potatoes
It's really amazing
Riced potato, the fingerling potato the purple potato
This color make me think more about where we went to get the potato
almost looks like a mountain where we went this morning
You can see [inaudible] when you touch it
[inaudible] really stuck together
that's because of creaminess
A little more dry to the touch
- [inaudible] - It's really good too
-This one's good too - How about this one?
Well, I don't like that one
It's too starchy
It's very starchy
I think this one will be great to do some chips
So guess what?
We're gonna go with the French fingerling side
Of course!