Le hachis Parmentier.
Historical dishes: recipes from the past still have a future!
From Béchamel sauce to tarte tatin, chicken in a pot and veal Marengo, the great recipes of French cuisine are made up of little stories!
On the way for a journey through time (and into the back kitchens) to discover the secrets of some of the jewels of our gastronomy...
Shepherd's pie mince.The name of Antoine Augustin Parmentier (1737-1813) immediately brings us back to our first history lessons.
We know of course that this pharmacist by training discovered potato porridge in Great Britain, when he was taken prisoner during the Seven Years' War (1756-1763).
We remember less that he had to fight for years to impose this vegetable, then accused of transmitting leprosy!
It was not until June 1787, after many adventures, that Louis XVI authorized the classification of the tuber among the useful plants of the trial garden of Rambouillet. And in 1795, the Commune ordered the planting of potatoes in the gardens of the Tuileries to cope with the famine that was falling on Paris!
Since then, the Shepherd's pie has passed through the generations and has become a very popular family and economical dish, because it allows you to recover the remains of meat from a roast or a pot-au-feu. Recycling before the letter!
The trick: choose a variety of potatoes with floury flesh (Bintje, Kerpondy or Urgenta); if you don't have leftover stew (or don't have time to make one), you can find boiled beef at a good butcher, or use crumbled duck confit, it's... delight!
Parmentier duck gratin in wooden box - 300g
Price
€15.76
