It was a US Potato Board night at Nathalie Gourmet Studio and I was there to try out three dishes were specially created for that night. Honestly the three went well with my tasting palate. I like how the three was composed, simple and yet very seductively delicious.
Chef Nathalie Arbefeuille of Nathalie Gourmet Studio and Elaine Ho, Health and Food Expert of chopstickdiner.com, prepared unique courses inspired by the three main meals of the day – Breakfast, Lunch and Dinner. Whilst Chef Nathalie focused on the taste, Elaine Ho provided healthy and easy-to-follow options for everyone to try the recipes at home. Ultimately, both of them demonstrated how United States fresh potatoes could be healthy, natural ingredient for any meals.
“I appreciate the range of flavors and textures offered by the different potato types, because they provide a canvas to build a meal. Whether they are on the centre of a plate or a starring side dish, sophisticated or home-cooked, I can be totally creative when I cook with potatoes,” commented Chef Nathalie Arbefeuille.
Adding on to Chef Nathalie’s comment, Elaine Ho said, “In a balanced diet, there should always be adequate amount of nutrients on a plate. Potatoes are a good way to consume your carbohydrates, as it is also a great source of potassium, which can help prevent cardiovascular disease. In addition, you will feel satisfied through the day as your hunger pang will not strike to make you look for nibbles in between meals.”
Something simple that suits a breakfast, a smoked potato and chives salad with grained mustard dressing was prepped. While a hole was dug to implant a 63 degrees slowly cooked egg and finished off with a gherkin emulsion. It was such a sexy breakfast. It was slightly heavy but definitely a great charmer.
As for lunch potato gnocchi was crafted with care. Love the texture and yet tastily done. The present of the leek cream did a fabulous trick to linger onto my tasting palate with delight. It was yummilicious, I wouldn’t mine having another plate.
For night, came this delicious revised Chicken Cordon Blue where the accompanied potatoes were done in three ways, espuma, pomme duphine and tuile. The dish was well cooked to my liking and delicious presented.
That night The food was gorgeous and I had a great time enjoying the potatoes from US with such a joy.