We cover them in a beurre blanc with some caviar mixed in.” They’re poached in a mixture of butter and water then quickly sautéed on the plancha. We slowly sauté leeks in butter and combine that with same potato mixture that we use in our regular pierogi. “I f-ing hate using the word ‘elevated,’ but we took the potato and cheddar pierogi I grew up eating and kinda jazzed them up. Rather than try to explain what makes the truffle pierogi so compelling, we’ll turn it over to Riel chef-owner Ryan Lachaine. Riel pioneered the wave of caviar tots that have popped up on menus around town, but that’s only one of its potato masterpieces.
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