Low-temperature egg over crushed potatoes with onion consommé

The capacity for synthesis, simplicity and purity are patent in this modern delight, expressing ancestral and modest flavors in a highly intelligent and natural manner. It would be hard to get more out of such a cheap and traditional formula. Red onion consommé, some potatoes, flattened and powerfully impregnated with oil and astonishingly flavorful low-temperature egg; everything in perfect proportions thanks to the privileged sense of good taste and balance of this new and talented chef: Sergio Bartard.