The potato, a staple in the French diet with nearly a kilo consumed per person each week, has long shed its reputation as merely humble comfort food. While the public adores it in forms ranging from classic fries to buttery mash paired with sausages, this versatile tuber has also secured its place on the menus of three-Michelin-starred restaurants. Across social media, hundreds of recipes showcase its range—from caramelized appetizers to surprising desserts—but it is in the hands of master chefs that the simplest potato dishes become a true expression of culinary excellence. These chefs see not just a vegetable, but a canvas for artistry and a testament to the philosophy that greatness lies in elevating the ordinary.
This philosophy is perfectly embodied by the legendary mashed potatoes of the late Joël Robuchon, a recipe unchanged for 40 years at his restaurant. The secret lies in using the Ratte variety for its subtle chestnut flavor, boiling the potatoes in their skin, and passing them through a mill instead of a mixer to avoid an elastic texture. The defining step, however, is the lavish incorporation of butter—a full 250 grams per kilo—resulting in a dish that is described as a “gesture of love” that melts in the mouth. Meanwhile, Michelin-starred chef Thibaut Spiwack offers a contemporary twist with Hasselback potatoes. This Swedish-inspired recipe involves meticulously slicing the potato into a fan, roasting it with olive oil until crisp, and garnishing it with bold elements like chorizo, garlic cream, and crispy potato chips. For chefs like Spiwack, who values the humble potato as much as the rarest truffle, the goal is to bestow nobility upon simple products, transforming them into sublime culinary creations.
