INSTITUT DE BEAUVAIS

Potato 'Institute of Beauty'

Botanical description

Plant type: late to half-late variability.

Tubers: large, round to short oblong; skin pale yellow, half-sunken eyes, often tinged with red. 

Flesh: white, quite floury.

Agronomic characteristics

Maturity: late harvest after about 4 to 5 months of cultivation.

Conservation: excellent storage potential, remains in good condition for several months. 

Yield: produces several large tubers per plant; the size can reach 400 to 700 g. 

Culinary uses

Texture: floury flesh that comes off easily when cooked. 

Ideal preparations: mash, soups – it is the 'queen of mash and soups'.

Adaptability in the kitchen: proper holding while cooking, very rustic in preparation; also suitable for simmered or gratin dishes.

Main assets

An ancient French variety with high heritage value.

Generous and firm tubers, with a good capacity of conservation.

An authentic rustic taste, ideal for quality purees and soups. 

Summary for product sheet

Variety name: Institut de Beauvais

Origin: Agricultural Institute of Beauvais, created by Eugène Chanoine, marketed from 1884

Type: late variability, listed in the French catalog since 1935

Tubers: large, round to oblong; pale yellow skin, half-sunken eyes with red tint

Flesh: white, floury

Harvest: 4–5 months after planting

Conservation: very good

Culinary use: purees, soups, rustic dishes

Assets: traditional variety, rich taste rendering, excellent storage, beautiful production