words by Caitlyn Edson | photo credit: Justin Legaspi | recipe by Jessica Tousignant
Each and every day at Bateau our kitchen crew prepares a plate of food for everyone on the staff; these dishes are a creative, nourishing, and tasty hodgepodge of whatever’s in the pantry. Like many other restaurants, we call it family meal, and we share this meal together each day right before the start of service. It’s a chance to re-center ourselves and get focused for the long night ahead, all while filling up on a delicious plate of food together.
Recently, one of our servers Jessica offered to prepare family meal, giving the cooks a night off from this arduous task and a chance to show off her own culinary chops. She prepared a stunning spread of whole roasted organic free-range chicken with lemon and grass fed butter, accompanied by lovage and garlic aioli, a French potato salad, and salad verte a la Le Pichet, with a sherry-hazelnut vinaigrette. (My mouth is watering as I write this.)
The meal she prepared for us was abundant, thoughtful, and absolutely lick-smacking delicious. We all went back for seconds and thirds. The following is Jessica’s recipe for the French potato salad she shared with us.
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons champagne vinegar
½ teaspoon dijon mustard
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
10 tablespoons good olive oil
¼ cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
Toss potatoes in olive oil and roast in low pan underneath a whole chicken. Once chicken is roasted, and as soon as you can handle the potatoes, cut in ½ (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, and the rest of your salt and pepper, and toss. Serve warm or at room temperature.