Bruno Albouze Florentine Parmentier Waffle

Florentine Parmentier Waffle

Yields8 ServingsPrep Time40 minsCook Time10 minsTotal Time50 minsDifficultyIntermediateRating


Parmentier Waffle
 700 g Russet potatoes
 100 g Whole eggs
 30 g Sour cream
 15 g Butter, melted
 60 g Parmesan or gruyere, grated
 30 g Flour
 0.50 g Nutmeg / salt / pepper
 8 Quail eggs
 200 g Leek
 200 g Kale or other greens, stem removed and blanched


Parmentier Waffle

Makes 6 large waffles ~ cut each waffle into 2 or 3 bite-sized portions for amuse-bouche.

Peel an shred potatoes using a mandolin or a vegetable shredder and squeeze using paper towels to release as much liquid as possible; about 7oz (200g) of water. Combine shredded potatoes with the eggs, sour cream, melted butter, cheese, flour and seasoning.
Bake immediately in a greased waffle iron for about 5 minutes. Waffles can be Kept warm in a 220ºF (105ºC) oven until ready to use.
Divide each waffle into bite-size portions and garnish with greens, frizzled leeks and egg and season with fleur de sel and pepper.

Mollet Quail Eggs

In a small saucepan, bring water to boil, add some salt and baking soda (it helps to get the shell off). Cook eggs for 2 minutes then transfer eggs into ice-water and cool to room temperature. Cold eggs wont peel well. Keep peeled eggs in cold water and refrigerate until ready to use.
Heat up eggs in hot water one minute right before serving.

Frizzled Leeks

Thinly slice the washed white and light green parts of the leek into 3-inch-long julienne strips. In a saucepan or dutch oven, heat the oil over medium-high heat (it should reach a depth of about 1/2 inch / 1.25cm) and 325º on a candy thermometer.

Fry the leeks, stirring often with a tongue, until leeks are just crispy and still green. Transfer to a large plate lined with paper towel. Sprinkle the leeks lightly with salt while they're still hot.
Let cool to room temperature.

Blanch and pat dry greens such as kale and wrap in frizzled leeks. Enjoy!

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