Chicken, Potato, and Artichoke Cake

Gâteau de Cuisse de Poulette aux Pommes de Terre et aux Artichauts

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This is a modern version of a little-known nineteenth-century dish called gâteau de Père Lathuile, which was a very famous and loved dish at Lucien Vanel’s restaurant in Toulouse. It may look long and difficult, but it isn’t. It is a “cake” created with sautéed slices of potato layered into a round shape, the center filled with boned chicken and artichoke bottoms. Each individual serving is decorated with strands of fried onions and sprigs of parsley. Vanel used to add cubes of slow-