Potatoes in a dessert

The most famous pastry chef in the world did it again. This time Pierre Herme married potatoes with lemon confit, saffron jelly, sweetcorns and pieces of potatoes cooked with saffron juice for one of his “émotion extravagant” (available since last December). I liked the lemony taste with saffron twist, but cubes of al dente potatoes seemed weird to me. The lemon and saffron taste was so strong that the boiled potatoes didn’t give anything to the dessert. Maybe just a feeling that you are eating a dessert with potatoes!

One of  Herme’s other “nouveautés”, “émotion fragola” (available since Feb 3), (spaghettis cooked with strawberry juice, crushed strawberries, balsamic vinegar jelly and mascarpone cream) sounds more intriguing. Although if he used real spaghetti, cold spaghettis with strawberry taste… Hmmm… I don’t know… Will have to pass by the boutique and try it I guess.