But artichokes and potatoes for pudding…?
Well apparently yes and this novel creation by a chef from the lovely island of Noirmoutier off the Vendée coast has proved something of a winner with some fine culinary judges.
Sébastien Duchenne, the head chef at the three-star Prateaux hotel and restaurant at the Bois de la Chaise wood and holiday resort on the island, came up with the unusual combination when he entered a competition to become the Champion de France du Dessert or dessert champion of France.
The judges were sufficiently impressed that he was selected for the regional finals of the contest.
So what exactly was the unusual pudding that Sébastien Duchenne came up with?
Well it was a fine golden chocolate leaf with Noirmoutier potato, grapefruit and artichokes.
Certainly a bit different!
Sadly, when it came to the next rounds Sébastien Duchenne was knocked out of the event.
But he says: ‘The jury really liked my recipe and the idea of using artichokes.’
Now it should be said that Sébastien Duchenne already regularly uses Noirmoutier Bonnotte potatoes for his puddings.
They are, after all, among the most exclusive – and expensive – potatoes in the world. (Hint: you probably wouldn’t just want to deep fry them as chips when they can cost €35 a kilo!)
They are grown only on the island itself and because of Noirmoutier’s maritime micro-climate the resulting spuds are variously described as salty, nutty and sweet in flavour.
Anyway, it sounds as if chef Sébastien Duchenne is going to pursue his new line in puddings and has decided to enter the competition again next year.
‘There will be vegetables,’ he confirms.
‘But it will be with other ingredients.’
The mind boggles.
Cabbage ice cream perhaps? Or turnip sorbet?
Photo: China Crisis/Wiki