POTATO MILLE FEUILLE

1. Slice all the potatoes into very thin slices.
2. Prepare a mold, line the parchment paper, and brush with enough of butter.
3. Start layering; brush each layer with melted butter and sprinkle with Parmesan cheese.
4. Bake in oven, 160C 70minutes, cover with foil
5. Remove the foil, 180-190, 8-10minutes
6.  Take out and give a pressure, and stay still for 30minutes.
7. Put in the freezer for another 30minutes.
8. Sear it until brown before serving.

Slice potatoes one day before, soak in water, then remember to pat dry before use.

MUSHROOM DUXELLE

1. Chop the mushrooms until they become small cubes.
2.  Sauté them until fragrant and cooked.
3.  Keep it warm.

BROWN BUTTER HOLLANDAISE

1. Lightly brown the butter and heat the egg yolk in a bain-marie.
2. Mix the butter into the yolk, whisking as you add it little by little.