Born in Burgundy, Vincent Maillard fell in love with Provence and the Mediterranean. He worked there for a long time for Alain Ducasse, at the Louis XV in Monaco, then at the Byblos in Saint-Tropez, before leaving the legendary chef for a new address in La Croix-Valmer, Lily of the Valley.
The place is a luxury fitness center, designed by Philippe Starck, where Vincent Maillard’s cuisine accompanies spa guests looking to regain control of their health, alongside a nutritionist. A new step for this chef who has also found here a form of balance in his adopted land, the Mediterranean.
Vincent Maillard has made his mark alongside great chefs, he has already been starred several times, notably at L’Hostellerie de Levernois, in Beaune. On his new territory, in La Croix-Valmer, he combines gastronomy and wellness cuisine, the two not being, according to him, incompatible.
It is above all a question of highlighting the products, their taste, their Mediterranean specificity, and for this Vincent Maillard chooses neighboring producers: saffron, fisherman around the Golden Islands, market gardeners, olive oil producers.
In the show, he prepares a homemade salad for you, in his open kitchen facing the sea.
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Ingredients for four :
Condiment : 125g of‘and so onu, 100g of‘hasmhasnotofs roasted 100g of‘uhheed‘ohlive, 75g of lemon juice, 2 bunches of basil, 1 bunch of parsley, 10 drops of tabasco, salt;
Salad : 100g of red quinoa, 100g of black quinoa, 80g of‘hhaslaughedvsohyou greens, 8 small carrots, 2 fennel, 1 yellow zucchini, 1 green zucchini;
Onion pickles : 1 red onion, 150g of vinegar, 100g of‘and so onu, 50g of sugar, 5 pistils of saffron.
Preparation :
Onion pickles : Combine all the ingredients in a saucepan and boil. Remove from the heat, add the saffron and pour hot over the onions, cut into 5 mm rings or sticks. Leave to marinate for at least 24 hours (they will keep for at least a month).
Condiment : In a blender put the roasted almonds approx. 10 minutes to obtain a praline, then still in the blender, add the basil and the clean leafless parsley, the lemon juice, I‘and so ona, salt, tabasco drops. end with I‘uhhee ‘ohlive for‘ohbyouenotgo the consistency of mayonnaise, rectify I‘hassshasisohemenotyou and get rid of.
Salad : Cook the quinoa I‘ehasa boiling for fifteen minutes, drain and cool. Clean, peel and cut the seasonal vegetables into fine pieces. Cook them at I‘hasngIhasise : in a bath of‘and so ona boiling salted then cooling.
Dressage : In a bowl put the cooked vegetables and the quinoa, season with olive oil.‘ohlive with lemon, salt, pepper, mix and distribute on each plate. Arrange on each plate raw vegetables cut into fine shavings (courgettes, carrots, fenotohatheyetc.) as well as edible flowers (parsley flowers, borage, courgettes, nasturtiums and/or herbs). Sprinkle d‘a good fillet of‘uhhee ‘ohlifri, mignonette pepper and fleur de sel. Serve with the condiment separately.