Hachis parmentier from Apicius

Hachis parmentier is as a rustic dish. Mashed potatoes with minced beef baked in the oven (sometimes topped with cheese) make perfect comfort food for cold winter nights. But the hachis parmentier created by Jean Pierre Vigato from Apicius in Paris is not rustic at all. Jean Pierre Vigato redefines every day’s food and offers the most gastronomic hachis parmentier you could imagine. Smooth and melting in your mouth potatoes purée, mixed with minced queue de boeuf (“beef tail”, it tastes better than it sounds :)) and fresh black truffles. In a way, the hachis parmentier from Apicius is a simple dish, but it is far from ordinary…