Modern and classic Parisian recipes abound in Tasting Paris, by renowned blogger and author Clotilde Dusolier of Chocolate & Zucchini. Pick up a copy and freshen up your French repertoire in time for your next dinner party. These brown butter pommes anna are a quintessential side dish for roasted meat and simple seared fish. 

Once located on boulevard des Italiens, Le Café Anglais dominated Paris’s social and culinary scene in the nineteenth century, thanks to its rarefied atmosphere and visionary chef, Adolphe Dugléré, who had trained under Antonin Carême. The restaurant closed on the eve of World War I, but its legacy lives on in literature—in the work of Zola, Flaubert, Maupassant, and Proust—and through the chef’s creations. The most famous is probably Pommes Anna, named in honor of a famous courtesan who frequented the restaurant, Anna Deslions.

It is rare to find this dish on the menu at Parisian restaurants nowadays, which is a shame. Pommes Anna is a study in simplicity and sophistication: Thin slices of potatoes are arranged in a spiral pattern, each layer brushed with melted butter and sprinkled with salt, then baked until golden. I gild the lily by using brown butter, which adds a nutty flavor.

Reprinted with permission from Tasting Paris