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The stunning city views and the elegant interior make the Marco Pierre White Steakhouse an obvious choice for occasions when you want to impress. There's a knack to getting this old classic right, as the acid in the potatoes tends to make the cream curdle. Incidentally, the DauphinГ© area in the French Alps is known for its rich dairy pastures- and that's why the dish is called Dauphinoise.


To avoid this, you need to blanche the potatoes in milk, and make sure that the oven doesn't get too hot.
Occupying most of the upper level, the Marco Pierre White Steakhouse commands spectacular views of the city from the twenty-fifth floor. This breadcrumb-coated mixture of cheese, potato and vegetables was definitely not to my taste.


You can also add a tiny bit of flour to the mix, and if you use waxy potatoes, the starch content will help to stop further curdling.



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