Chicken schnitzel, Robuchon pommes puree with veloute gravy, and sweet corn
The mashed potatoes are time consuming, tiring, and so texturally awesome that they ruin every other type of mashed potatoes. I hate that I learned how to make them because now I have to make them this way every time.
It's a very tasty payoff. I do run my potatoes through a ricer before the mesh to save myself some time, but the process is still a lot more involved than style I grew up on.