Pork parmentier with black miso

2/26/25, 8:00 AM

Occitan chef Charlotte Bauduret revisits the classic shepherd's pie by incorporating miso, and for this recipe there's no need for an oven!

This recipe from Charlotte Bauduret,chef at Restaurant Bonnie in Cahors, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 6

Preparation time: 30 min

Cooking time: 2 h

Ingredients for Charlotte Bauduret 's parmentier

1.5 kg pork loin

6 large potatoes

2 onions

1 clove garlic

30 cl white wine

150 g black miso

150 g butter

50 g full-fat heavy cream

1 bunch tarragon

Fresh herbs (dill, chervil and tarragon )

3 sheets of brick pastry

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Salt and pepper

For the mustard pickles

200 g mustard seeds

100 g sugar

10 cl white vinegar

Steps for Charlotte Bauduret 's parmentier

pork loin: Cut the pork loin into pieces and fry in oil until nicely colored. Add the peeled and minced onions and garlic clove. Once well browned, add the white wine to deglaze and loosen the juices, then reduce. Top up with water and cook, covered, over low heat for 1 h 30.

Mustard pickles: Heat a saucepan with 20 cl water, sugar and white vinegar. Once boiling, pour over the mustard seeds, cover and chill.

potato crumbles:

- Peel the potatoes and cook in cold salted water for around 20 min.

- Drain, add 100 g butter cut into pieces and whisk until smooth. Check the seasoning and add the chopped fresh herbs.

- Once lukewarm, place in a piping bag.

Effiloché de cochon: Remove the pork loin from the pan, taking only the pieces. Reserve the juices,reduce and infuse with the tarragon. Flake the pork loin with a fork. Once warmed, add the black miso and a little juice to prevent the pork from drying out.

Brick pastry sheets: Heat a little oil in a saucepan, then dip the brick pastry sheets, cut in 2, into the oil . Place on a paper towel and season with a little salt.

Tarragon sauce: Once the tarragon has been infused in the juice, strain it through a colander into a saucepan. Add 50 g butter and 50 g heavy cream. Boil for a few seconds, then whisk and season.

Presentation: Place the shredded meat in the center of a soup plate. Arrange the mashed potatoes on top in a "snail" shape and sprinkle with pickles. Finish with the brick pastry leaves planted in the mashed potatoes. Pour the tarragon sauce all around.