1.   A single layer of thinly sliced potatoes is placed on a conveyer and pressed with a squeegee to remove starch and moisture.

2.   Child uses her hands to add the tomatoes to the platter, then he adds the sliced potatoes in two mounds at the edges.

3.   Coat vegetables, especially sliced potatoes and onions, with the vinaigrette.

4.   Divide the sliced potatoes, beans, cherry tomatoes, red onion, olives and eggs attractively on the plates.

5.   Garnish the fillet with a small mound of reserved sliced potatoes.

6.   I submerge thinly sliced potatoes in garlic-infused cream and bake them until they absorb the cream and develop a golden crust.

7.   In addition, you should order the little discus of sliced potatoes baked with butter, plus the house Sancerre from Domaine Tabordet.

8.   Overlap the remaining sliced potatoes on top.

9.   Partially cooked rice is piled on top of a layer of sliced potatoes sizzling in butter.

10.   Place on one-half of each circle a layer of thinly sliced potatoes and onions.