While the veal breast is so very delicious after being braised for five hours with cinnamon and castelvetrano olives, it is the pommes aligot that steals the show. This is a classical French dish from the Auvergne region. This recipe calls for equal parts potato and cheese with some cream thrown in to ensure the scale is tipped from decadent to a certain primordial richness that speaks directly to the core of being a human. It is that good. Come into the WK and find out for yourself.
