Calvet Kitchen Season 3 | From the Dauphiné Region to Quito in Ecuador, it's just a short step!

Join us to explore this classic of French gastronomy through the lens of Isabella Chiriboga, our talented chef from Quito, Ecuador. Made with layers of tender potatoes and rich cream, Gratin Dauphinois is an easy and creamy dish, perfect alone or as an accompaniment to the main course.
Our chef Isabella chose to accompany the Gratin Dauphinois with a pan-fried spiny lobster bursting with flavour. The rich and creamy texture of the Gratin complements the flavourful spiny lobster. A harmonious pairing that elevates both dishes.
Rumour says that Gratin Dauphinois was first served in 1788 by the Duc of Clermont-Tonnerre during a dinner!
See you really soon for the full video of the recipe, and in the meantime be ready for a gourmet journey from the Dauphiné region to Quito in Ecuador.
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