Our 9 must-try desert island dishes
August 24, 2020
French onion soup
Amaury Bouhours, Deputy Chef
At Le Meurice, we like to cook our onion soup the traditional way, just like my grandmother did when I was a child. This dish has the power to bring back wonderful family memories, which is why it’s still one of my favourite things to eat, ideally accompanied by a glass of red wine. We use local French onions from our loyal producer Christophe Latour, slowly cooked in a delicious broth before adding lightly toasted bread and plenty of grated Gruyère cheese, which is caramelised before serving. I can almost taste it now, can you?
Jocelyn Herland, Executive Chef
This well-known dish instantly makes me feel at home wherever I am in the world. Every place has their own version but at Hôtel Plaza Athénée ours is a real Haute Couture take on a classic. At every stage we strive to make it the very best, from the finest sliced bread to the free-range chicken, organic eggs and homemade mayonnaise. By elevating the ingredients, the result is sublime and it has even won an award for ‘one of the best club sandwich in town’. I particularly enjoy it served with fries and a crisp mesclum salad. Yes, this would most definitely be my desert island dish.
Beniamino Passannante, Pastry Chef
My desert island dish has to be our tiramisu, which has long been a favourite of our guests at Hotel Principe di Savoia. This wonderful dessert is one of Italy’s most famous and iconic desserts of all time, thanks to its distinctive mix of aromatic coffee, thick mascarpone and rich cocoa powder. I like to stay true to the traditional Italian way of making tiramisu with just one exception – my own addition of a generous scattering of chocolate drops for an added element of surprise. This delicious dish is adored by children and adults alike. It can be eaten as an afternoon treat or at the end of a memorable dinner, and for me it’s like the warm feeling you get from a cuddle. True bliss!
Niamh Larkin, Executive Pastry Chef
Anyone who knows me and my love of chocolate won’t be surprised to hear that my dish of choice is our CUT at 45 Park Lane chocolate soufflé. This dessert is one of the most popular dishes on our menu and has been ever since the hotel opened. The secret to our version is that it’s made with two types of Valrhona chocolate and manages to be light and fluffy but also rich and decadent at the same time. To complete the appeal, we serve it with whipped crème fraiche, toasted hazelnuts, chocolate ice cream and a drizzle of chocolate sauce. To try it, is to love it.
Caviar tart with Cornish crab
Adam Smith, Executive Chef
Top of my list of desert island dishes is our caviar tart with Cornish crab, yuzu and sour cream. This signature Restaurant Coworth Park dish has become a firm favourite with our guests too. I believe this is down to a classical yet punchy flavour and texture combination, matched by its eye-catchingly elegant presentation. For me, this dish epitomises our modern cooking style, and celebrates the best of British ingredients from our own estate and further afield. Enjoyed here at Coworth Park, surrounded by glorious countryside, makes it a real experience to try next time you visit us.
Mario Perera, Executive Chef
Our famous The Dorchester Afternoon Tea is by far one of the most popular culinary offerings in the hotel and a personal favourite of mine. Many guests over the years have relished the full award-winning experience of afternoon tea in The Promenade but many of our longer stay guests also love to order it to enjoy in the comfort of their own room or suite. Who doesn’t love a really good cup of tea, plenty of finger sandwiches, and a freshly-baked scone with jam and clotted cream. Surely that’s the ultimate in indulgence and, like The Dorchester itself, utterly British too.
Nettle and buffalo ricotta ravioli
Fabio Ciervo, Executive Chef
For me, this dish is the perfect representation of our Italian heritage and a celebration of local, seasonal products. It’s also a great example of our dedication to sustainable ingredients at Hotel Eden. We fill our homemade ravioli with the finest organic buffalo ricotta, and fresh nettles prepared in a pressure cooker to preserve their goodness. The addition of date tomatoes gives a touch of sweetness to the dish. I’m a huge fan of pasta but there’s something extra special about this dish that I never grow tired of.
Michael Treanor, Executive Chef
This is one of those simple yet oh-so satisfying dishes. Guaranteed to impress, tortilla soup is a hearty combination of sweetcorn, tomato and corn tortillas, with an added kick of chilli. At Wolfgang Puck at Hotel Bel-Air we are proud of our authentic menu of modern Californian cuisine, made with fresh, locally sourced ingredients and this signature dish highlights this perfectly. It’s also a personal favourite of mine and top of my list of desert island dishes.
Rigatoni bolognese with braised beef ragu
Michael Santoro, Executive Chef
I first had this at my best friend’s house as a young boy. It was cooked by his Italian mother and I can still remember the sense of anticipation I felt because the aroma was absolutely amazing. It tasted every bit as good as I had hoped, which is why it’s the same recipe I use today. I can remember eating dinner at my house and then go straight to my friend’s house for a second dinner so I could eat it again! This is true comfort, home-style cooking and these days I like to enjoy it with a glass of Italian wine such as a full-bodied Montepulciano.
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