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Mignon with mashed purple potapoes!

mignon Learn how to make Mignon with mashed purple potatoes and tuile de pain with Le Cordon Bleu. An exclusive recipe from our Head Chef João Paulo! 


    • 200g OF Mignon
    • Olive Oil
    • Sat e Pepper

    • 150g of Purple Potatoes
    • 100g Cream
    • Salt and Pepper
    Tuile de Pain:
    • 80g Water
    • 30g Oil
    • 20g Flour
    • Salt and Pepper

    Spicy Sauce:
    • 200g Demi Glace
    • 5g Genger
    • Cardamomo to taste
    • Half Onion
    • Half Carrot
    • 50ml White wine

    Bok Choy:

    • 1 Bok Choy Olive Oil, Salt and Pepper


    Spiced Sauce:

    Stir the onion and the carrot in olive oil. Add the cardamom, ginger and deglaze it with white wine. Add the demi-glace and strain through a fine sieve.

    Tuile de Pain:

    Mix all the ingredients in a bowl and, using a ladle, put the mixture on a hot pan (non-sticky).


    Add the seasoning to taste and grill the mignon.


    Boil the potatoes on water with salt. Mash the potatoes while adding the cream. 

    Bok Choy:

    Clean the Bok Choy and stir fry in olive oil.