We tried this new race of potato that we have just discovered called ‘Oeil de Perdrix’ (literally: eye of the partridge) given the red spots that it has on the outer skin.
The potato was luke-warm, the butter was put on the potato cold, but started to melt immediately. Truffle was raw.
The mixture was perfect; the potato seemed neutral enough to make the truffle sing. But in the end of mouth, it was the potato that dominated. That’s how incredible that new race of potatoes is.