Remove the skin from the potatoes, cut them lengthwise into 6 wedges and place them in cold water for 15 minutes. Then drain and dry with a kitchen towel.
Fry the potatoes in a large frying pan in very hot clarified butter. Season with salt, turn occasionally to the other side and roast at a lower temperature without a lid for a total of 25 min. After 15 min add the water and cook completely for another time.
In the meantime, clean the mushrooms and chop them coarsely. Cut the chives into fine rolls. Pluck the rosemary needles from the branches and chop coarsely.
For the sauce, mix egg yolks with half of the whipping cream, vegetable stock, mustard and butter, season with salt and juice of one lemon. Heat slowly (but do not make) until the sauce thickens, blending with a hand blender until creamy and keep warm.
Keep the cooked potatoes warm on a serving platter in the oven at 100 °C. Heat the olive oil in a frying pan and fry the bacon cubes in it. Add the mushrooms and season with salt, pepper and rosemary. Roast for 2 minutes at high temperature while shaking, then add the remaining vegetable stock and roast for another 2 minutes.
Place the mushrooms over the potatoes, cover with a few spoonfuls of sauce and sprinkle with a small amount of chives. Sprinkle the rest of the sauce with the remaining chives and serve separately.
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