At the Table in Petersburg

Name: At the Table in Petersburg
Yield: 4 people
Ingredients: 1.2 kg waxy potatoes; 250 ml heavy cream; 100 ml milk; 2 cloves garlic; 100 g aged grated cheese; 4 red bell peppers; 150 g feta cheese; 2 tbsp chopped parsley; 1 bunch green asparagus; 2 tbsp olive oil; salt and pepper

Based on:

TypeMain course

Serves4 people

DateOctober 21, 2026

A gratin table with pepper chairs: the Petersburg summit on your plate.

Four sturdy rectangular potato gratin slabs form a solemn conference table, surrounded by upright halved stuffed peppers as chairs. Green asparagus spears in the center represent diplomatic documents. The arrangement refers to the Petersburg summit: everyone literally at the table.

Ingredients

1.2 kg waxy potatoes
250 ml heavy cream
100 ml milk
2 cloves garlic
100 g aged grated cheese
4 red bell peppers
150 g feta cheese
2 tbsp chopped parsley
1 bunch green asparagus
2 tbsp olive oil
salt and pepper

Method

Preheat the oven to 180°C.
Peel the potatoes and slice them thinly.
Rub a baking dish with garlic, layer the potato slices overlapping.
Mix cream, milk, salt, and pepper, pour over potatoes. Sprinkle with cheese.
Bake the gratin 50-60 minutes until golden and cooked. Cool slightly and cut into 4 rectangular slabs.
Halve the peppers lengthwise, remove seeds.
Mix feta with parsley, fill the pepper halves.
Place asparagus on a baking tray, drizzle with olive oil, salt, and pepper. Roast 10 minutes at 200°C.
Place a gratin slab in the center of each plate as the table.
On each long side, place two upright stuffed pepper halves as chairs.
Arrange roasted asparagus spears in the center of the table as 'documents'.

Serving notes

Serve on white plates for a solemn look.
Garnish with a little extra parsley over the asparagus.