If you want to step up your cooking game, take note from the Micheline-starred chefs of famous hotels!
There is the impressive lobby, the cozy rooms, the elegant interiors and the terrace with stunning views, and then there is the hotel’s restaurant -the place where the (gastronomy) magic happens. Some of the most renowned chefs of the world create unique, luxurious menus that become part of the hotel’s DNA -signature plates, desserts and afternoon tea that have their own devoted fans. If you’d like to step up your cooking game, start by checking out these delicious recipes from famous hotels around the world!
The famous Macarthy Salad -The Beverly Hills Hotel
Almost as famous as the Polo Lounge restaurant where it was first served, the McCarthy Salad is named after the polo-playing millionaire Neil McCarthy. A regular guest at The Beverly Hills Hotel, he once requested a very specific list of ingredients for a salad. The recipe has remained untouched and has been a signature dish at the hotel ever since.
For the salad
¼ head iceberg lettuce
½ head romaine lettuce
½ cup diced, grilled free-range chicken
½ cup diced, roasted red beets
¼ cup free-range egg yolk
¼ cup free-range egg white
½ cup finely diced aged cheddar cheese
½ cup applewood-smoked bacon
¼ cup diced tomato
¼ cup diced avocado
For the dressing
1 cup balsamic vinegar
1 tablespoon brown sugar
3 cloves roasted garlic
1 teaspoon Dijon mustard
Salt and black pepper to season
Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!
The Perfect Club Sandwich from Palácio Tangará
Palácio Tangará’s Parque Lounge and Terrace serve a fabulous lunch outdoors overlooking the hotel’s glamorous swimming pool and the lush Burle Marx Park. One of the best-loved dishes? The club sandwich, which makes a difference thanks to a secret ingredient: the lemon mayo.
3 slices of bread, lightly toasted
1 fried egg
1 thin chicken filet grilled with salt and black pepper
4 slices of crispy bacon
Lemon mayo (see recipe below)
Spread a thin layer of mayo on one slice of bread, add the lettuce, tomato and avocado.
Close with another slice of bread.
Spread another thin layer of mayo on top and add the grilled chicken filet, bacon and fried egg.
Close the sandwich with the last slice of toasted bread.
Cut in half and enjoy!
Polenta Croque Monsieur –Le Bristol Paris
750ml whole milk
40ml double cream
150g dried polenta
4 ham slices
4 emmental cheese slices
4 white bread slices
4 tsp butter, separated
Salt and pepper
Preheat the oven to 160° C/ 325˚ F. Remove the crust from the bread slices and discard. Place bread into a food processor and mix until fine. Bring milk to a boil on the stove. Once the milk has reached a boil, add the dried polenta slowly whilst stirring constantly. Cook on low for 20 minutes, stirring regularly and adding the double cream incrementally to avoid sticking.
When the polenta has cooked, remove it from flame and pour it into a rectangular baking dish so that it reaches 1 cm thickness. Place in refrigerator for 10 minutes to cool and firm. Cut out 12 slices into 10 cm x 10 cm/ 4” x 4” squares. Place 4 of the polenta squares side-by-side on a baking sheet. Top each with 1 slice of Emmental cheese and 1 slice of ham. Place a slice of polenta on top. Add one more layer of cheese and ham. Top with a final slice of polenta. Sprinkle each with breadcrumbs and 1 tsp butter
Place in the oven for 15 minutes until the inside is warm and cheese is melted. Adjust oven to the grill setting for 30 seconds to brown the top of the sandwich.
Serve and enjoy!
A hint from Chef Eric: ‘This Croque monsieur is delicious when served with a dollop of crème Fraiche mixed with nutmeg or parmesan and a green salad.’
Bloody Mary – Royal Lancaster London
Brighten your ‘stay at home weekends’ with Royal Lancaster London’s twist on everyone’s favourite Bloody Mary!
The ‘Smoky Bloody Mary’ is a twist on the classic cocktail that really packs a punch!
Replace the usual vodka with a Scotch Whiskey, add a good quality tomato juice, spice it up with sea salt, black pepper, Worcestershire sauce, couple of dashes of tabasco and 10ml brown rice vinegar, plus a small spoon of brown rice miso paste for an extra smokey twist. Garnish with strips of dried seaweed, cucumber or tomatoes and enjoy from the comfort of your sofa!
Raspberry gateau -The Ritz Paris
How about a fresh dessert by The Ritz Paris famous pastry chef Francois Perret? Discover the delicious «Raspberry gateau »!
Prep: 30 min.
Cook: 30 min. (not including time for making the conserve)
¹/³ cup (3½ oz./100 g) egg yolk (about 5 yolks)
1 egg white, plus ½ cup (4 oz./110 g) egg white (about 4 whites)
½ cup (2¼ oz./60 g) confectioners’ sugar
1 g vanilla powder
Finely grated zest of 1 lemon
¹/³ cup (2¼ oz./60 g) superfine sugar
1 cup (4 oz./120 g) all-purpose flour, sifted
Butter and flour for the silicone baking mat
2¹/³ cups (10½ oz./300 g) confectioners’ sugar
5 tbsp. (80 ml) lemon juice
2½ tbsp. (40 ml) olive oil
Sponge cake method
Preheat the oven to 325ºF (160ºC/Gas mark 3).
In a stand mixer fitted with the whisk attachment, beat together the egg yolks, 1 egg white, confectioners’ sugar, vanilla powder, and lemon zest until pale and mousse-like. In another bowl, whisk the ½ cup (4 oz./110 g) egg white until stiff, adding the superfine sugar in two equal amounts, and continuing to whisk until the whites are firm but not grainy. Using a flexible spatula, gently fold the egg yolk mixture and the whisked whites together. Finally, fold in the sifted flour. Butter and flour a cake ring, 8 in. (20 cm) in diameter and 2 in. (5 cm) deep, and also a silicone baking mat placed on a baking sheet. Put the cake ring on the silicone mat and spoon the cake batter into it so it is three-quarters full. Bake in the oven for 28–30 minutes. Take the cake out of the oven and transfer it from the baking sheet to a wire rack (still on the silicone mat) to prevent further cooking. Wait for 5 minutes and then unmold the cake onto the rack. Do not leave it to cool in the ring.
Assemble and finish
Mix the ingredients for the icing together. Preheat the oven to 425ºF (220ºC/Gas mark 7).
Using a serrated knife, cut the sponge cake in half horizontally and sandwich the two halves together with the raspberry conserve. Brush the icing over the cake and return it to the oven for 2 minutes.- Enjoy!