Category Archives: potato

Light cream of polder potato with coffee, vanilla and Oud Brugge cheese

When we organized the first Flemish Primitives in 2009, we challenged several Belgian and foreign chefs to show how they apply Foodpairing. One of the results was this potato-coffee-vanilla-cheese combo by Hertog Jan. In the meantime it became a classic at this Belgian 3 Michelin star top restaurant. Tonight Gert De Mangeleer will demonstrate his classic dish at VTM news and explain how he uses Foodpairing.


  • Polder potatoes
  • 250 g cream 35%
  • 200 g shellfish stock
  • 70 g fine olive oil
  • 0,5 l grape seed oil
  • 1 vanilla pod
  • Ground coffee
  • Oud Brugge


For the cream:
Cook the potatoes in their skins in the oven at 250 degrees Celcius and remove the skins when they are cooked. Put 500 g of potatoes in the food processor with the cream, shellfish stock and olive oil, blend and sieve, adjust to taste. Place in an espuma bottle and use 3 gas cartridges, keep warm in a bain-marie at 65 degrees Celcius.

For the vanilla oil: Perfume the grape seed oil with the vanilla. Grate the cheese. Spray the potato cream into a bowl, sprinkle some freshly ground coffee on top ans flavour with 1 spoon of vanilla oil, and then finish with a spoon of grated “Old Brugge”.


Salad Olivier remix

Just before the holidays we had some Ukrainian journalists who requested to make a Salad Olivier, a traditional Russian New year’s dish. It goes without saying we made some changes to the recipe with the aid of Foodpairing. Here you can find our recipes.

The Salad Olivier was created in 1860 by the Belgian Lucien Olivier, Chef of the Hermitage, one of the most famous restaurants of Moscow at that time. The original recipe contained veal tongue, smoked duck, caviar, lettuce, crayfish, capers and grouse. A sauce was added based on olive oil, white wine vinegar and mustard. Over the years the recipe got altered, more expensive ingredients were replaced. The recipe evolved into a salad dish that is better known now as œuf à la russe, a salad of carrot, pea, cucumber, dill and mayonnaise, served with a hard boiled egg and optionally some ham.

When looked at the Foodpairing tree of boiled potato, you’ll easily find all the ingredients that are used for the modern Salad Olivier. We used the same base recipe to create some Foodpairing twists and remixes.

A first variation we’ve created is the base recipe with some fruit twists added to it. Use the list view and category filters to find fitting fruits. We’ve chosen grapefruit.

The next variations are remixes, replacing some of the base ingredients.

We started with potato, carrot, dill and mayonnaise. Crayfish was chosen next, hinting to the original recipe of 1860. We blended some yoghurt in the mayonnaise to freshen up the dish and finished with some unexpected ground coffee, sprinkled over the dish.

For a last variation we decided to incorporate some traditional Belgian ingredients: brown shrimp and chocolate. We kept it simple by limiting the vegetables to potatoes and peas, which are mixed with a dash olive oil and chopped dill. The white chocolate is melted with an equal amount of yoghurt to create a kind of mayonnaise.



A Picture of a dessert by René Redzepi of Noma mentioning “Potatoes seems to be our new strawberry; here another dessert of prunes, potato and sweet cream”

Also a potato dessert with blackcurrant, litchi, strawberry :) is possible…


Foodpairing is very frequent used by chefs using local ingredients/ vegetables, as Foodpairing is an ideal tool to make even something simple as a potato exciting.
Here you have an example by Hertog Jan (**) potato-cheese-coffee which is better than any caviar (link to recipe)

But you can also use it in experimenting in cocktails; like in the not everyday cocktails and presentations of Tom Zyankali from Zyankali bar in Berlin.

3-5 leafs fresh basil, carefully muddled
4cl zynkali Absinth
2cl Mandarine Napoleon
2cl fresh lime juice
1cl Vanilla sirup
shake on ice, strain and fill with soda

This cocktail is based on the Foodpairing analysis of the bar his own Zyankali absinth


A recipe I very much appreciated at El Bulli, was the potato, coffee, caper combination.


– 150 g potatoes

– 150 g water

– 20 g olive oil

– 120 g potato puree

– 2 g gluco (calcium gluconodeltalactate)

– Alginate bath:
500 g water
3 g alginato

– Instant coffee

– Capers


150 g potato with water and olive oil in thermomix at 90°C until a creamy mass is obtained. Lower the temperature to 50°C and add the potato puree and gluco.
Mix well.

Put in a siphon.

Inject the potato mixture into the alginate bath and cut into pieces with a scissor. Store in pure water.

Add the coffee, capers and egg (in roner at 63°C)

[+ restaurant]