Francillon, a play by Alexandre Dumas fils that premiered in 1887 at the Comédie Français, mentioned the recipe that took its name: slice still warm boiled potatoes, season them with olive oil and a half a glass of Château Yquem and finely chopped herbs. Add mussels (one third in volume to the potatoes), cover it with slices of truffles and serve after two hours.
The play was a success, as was the dish, served the next night at the Restaurant Brébant, although the chef soon varied the recipe by replacing the potatoes with crosnes du Japon.
Today if you see a salade Francillon it’s usually with potatoes—but rarely with truffles.
Image by cucina.t