Recipe: McCarthy Salad

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HAUTE CUISINE…NATURALLY

Im celebrating. Im saluting the trailblazing culinary  revolution focussing on health, vegetables, naturalness  that is taking place here, in Paris, the gastonomique capital of the world. I’ve been researching vegetarian restaurants around the world ( China, Russia, Japan too) and here in Paris I find paradise. This Parisian landmark is synonymous with Dior, Dietrich and diamonds. This is where icons and trends are born since 1913. And it is here in Plaza Athenee that the very best of the best, the Michelin starred maestro Alain Ducasse’s shimmering temple to gastronomy is blazing trails. He serves up the trilogy…vegetables, cereals and fish. It goes without saying that the brilliant chef in the restaurant Romain Meder, ensures that the technical base of French haute cuisine remains intact, including expertise and absolutely precise detailing for vegetable preparation, cooking and seasoning.

 

NO GARDENER, NO COOKS

Its amazing that here in this temple to high gastronomy the gardener is being given as much importance as the chefs. And there are several reasons for it.

Alain Baraton

Head gardener of the  Royal Grand park de Versailles at the behest of François Delahaye who helms  Plaza Athénée  have established an exclusive partnership with the Palace of Versailles for the vegetables and fruits supply of the Alain Ducasse restaurant.

The freshest of seasonal Sorrel, squash, broad beans, zucchini,  to shallots, rhubarb… dazzle. Also artichokes introduced centuries ago by Catherine de Medicis and were a runaway success at Court because of their hypothetical aphrodisiac virtues .

Needless to say, all these fruits and vegetables are never exposed to phytosanitary chemicals etc. Picked in the morning and in the kitchen with hours. The ever helpful Isabelle Maurin  translates whenever I need explanations in the kitchen.

Starting off with the refreshing tomato water flavoured with hibiscus,  a parade of masterpieces dazzle, black current in black rice, the  kiss of beetroot flavour in amaranth seeds, the crunch of flax or sunflower seed and so on.  This approach infuses the work of the talented  pastry chef, Jessica Préalpato too.

 

LEGENDARY GLAMOR

What do Liz Taylor, Marlene Dietrich have in common with the Parisian landmark Plaza Athenee? Plenty.  For sure, they along with legendary figures of the world of glamor and royalty loved to stay here but there is also a deeper connect: a delicious salad dish. I tasted this Salad Mc carthy for the first time in  Los Angeles, in Polo Lounge, Hollywood’s most beloved and historic dining institution, when it had just undergone a subtle Tihany-style revamp to celebrate it’s  100th year .It was in Beverly hills (also part of the Dorchester collection)  The Polo Lounge  that Charlie Chaplin had a standing reservation, Marlene Dietrich, eradicated the “no slacks for women” dress code and dined  here. And the gorgeous beauty Liz Taylor honeymooned here four times . Her  daily favorite used to be the  McCarthy salad . I loved it then and requested for the recipe too, Imagine my delight when  the  dapper Francois Delahaye (who I met just by chance thanks to my old friend Paul Roll)  shows it to me on the menu and has it made too. Ofcourse here in Paris it has been adapted by Ducasse and diced bigger and softer. But I reproduce for you my Hollywood Polo Lounge recipe.

Beverly Hills Hotel McCarthy Salad

1/4 head iceburg lettuce
1/2 head romaine lettuce
1/2 cup grilled, diced free-range chicken
1/2 cup diced roasted red beets
1/4 cup free range egg yolk
1/4 cup free range egg white
1/2 cup  bacon
1/4 cup diced tomato
1/4 cup diced avocado

Balsamic Dressing Recipe
1 c.  Balsamic Vinegar
1 shallot
1 T. brown Sugar
3 cloves roasted garlic
1 tsp. Dijon mustard

 salt and black pepper
vegetable Oil
Place all ingredients in a blender and drizzle in the vegetable oil to emulsify. Check seasoning

Arrange salad in bowl. Toss with balsamic vinaigrette tableside. You can vary ingredients according to your preferences.

IMG_20180129_192743-01
Isabelle flanked by Chef Romain flanked by chef  Jessica and  Chef Romain at the Alain Ducasse au Plaza Athenee.
IMG_20180129_165708-01
Francois Delahaye with the Salad Mc carthy PHOTO OF DISH:  Liz Taylors favorite.
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