Episode 7 – La cuisine des fleurs – Pomme Anna (Potato Cake)

“Cooking with flowers”

The Chef: Yves Terrillon (La Cuisine des Fleurs, Antibes)

Yves Terillon has done what very few chefs have done before…and with great success. He has mastered the art of creating exquisite dishes using local flowers found in his adopted home region Provence- French Riviera, to be more precise Grasse, renowned as the World Perfume Capital.

List of the ingredients:
Clarified Butter

Make sure to use
Cast iron frying pans or skillets (You could use a muffin/Yorkshire pudding tin if you don’t have these)
Preheat the oven to 190 C (400 F).
When putting the skillet in the oven, cover with parchment paper or aluminum foil for 10 minutes, then remove. Depending on the size of the skillets, bake for 20/30 minutes to an hour. Bake until the knife blade easily passes through the potatoes.
The bottom should be browned and crisp and the potatoes cooked through.
Pour off any fat remaining in the pan and slide the potato cake onto a serving dish.

Discover this recipe by clicking on the video

Cook at home and stay safe!

How to clarified butter?
1 pound unsalted butter, cubed
1 In a small saucepan, melt butter over medium-high heat.
2 Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.
3 Bring to a boil; the milk proteins will become foamy.
4 Lower heat to medium and continue to gently boil; the milk proteins will break apart.
5 As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease. Adjust heat as needed to continue boiling off the water without scorching the milk solids.
6 Once boiling has stopped, pour butter through a cheese-cloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator


The Cooking School: La Cuisine des Fleurs, Antibes

In Antibes, much of the local economy depends on flowers. In January, you can enjoy the pervasive perfume of mimosas or the delicate one of violets growing wild on the forest floor. A variety of blooms are harvested throughout the year for both their aroma and taste. Chef Yves Terrillon first discovered the potential of flowers in cuisine when he moved to the region in 2002 and now offers floral cooking classes to the public at his atelier in Antibes. The variously themed sessions go beyond fragrance to capture flavor and are even available in English.

The City: Antibes Juan-les-Pins

This famous resort town on the French Riviera has it all. An ideal location, between Nice and Cannes
If offers history, culture, exciting nightlife with fashionable night clubs and casino, unique shopping, a variety of restaurants, cafés, theaters, piano bars, chic hotels and private clubs.
Trekking with paths following the magnificent coastline and of course pebble beaches, fine sandy beaches and secluded even secret creeks.

The Highlights:

The Picasso Museum in the Grimaldi Château of Antibes is the first museum in the world to be devoted to the artist.

Le Sentier de Tirepoil
, a splendid stroll at Cap d’Antibes, something to discover at every turn as you follow the coastal path

The Jazz Festival, the prestigious Jazz Festival is held each year in Juan-les-Pins and the oldest continuously running jazz festival in Europe.



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