Serves 2:


  • 4 medium-size potatoes
  • 75 g / 5 tbl Bordier Roscoff Onion Butter
  • 6 slices Guémené andouille sausage
  • 2 Elstar (or similar) apples
  • 1 tbl buckwheat grains
  • 10 cl / 3 1/3 whipping/single cream


Peel the potatoes. Cook for around 20 minutes in boiling salted water. Drain, then mash with the cream and 50 g / 1 ¾ oz. of the onion butter. Check the seasoning.

Peel and quarter the apples (or use a circle to shape them) and lightly brown them in a pan with 15 g / 1 tbl butter.

In the same pan, roast the andouille slices over a low heat.

Toast the buckwheat grains in the rest of the onion butter.

Plate attractively in the center, placing a round dollop of mashed potatoes, then the sliced andouille, then the roast apples and sprinkle with the buckwheat grains.