Portrait of bosses.  Vincent Maillard, to combine gastronomy and well-being

Portrait of bosses. Vincent Maillard, to combine gastronomy and well-being

Born in Burgundy, Vincent Maillard fell in love with Provence and the Mediterranean. He worked there for a long time for Alain Ducasse, at Louis XV in Monaco, then at Byblos in Saint-Tropez, before leaving the legendary boss for a new address in La Croix-Valmer, Lily of the Valley.

The place is a luxury gym, designed by Philippe Starck, where Vincent Maillard’s kitchen accompanies spa guests looking to regain control of their health, along with a nutritionist. A new step for this chef who has found here also a form of balance in his adopted land, the Mediterranean.

Vincent Maillard has left his mark alongside the great chefs, he has already been played several times, especially at L’Hostellerie de Levernois, in Beaune. In his new territory, in La Croix-Valmer, he combined gastronomy and wellness cuisine, both, according to him, incompatible.

It is all about highlighting the products, their taste, the Mediterranean specificity and for this Vincent Maillard chooses neighboring producers: saffron, fisherman around the Golden Islands, market gardeners, olive oil producers.

On the show he prepares a homemade salad for you, in his open kitchen by the sea.

Lily salad, created by chef Vincent Maillard, to combine pleasure and well-being.  It evolves with the seasons and ingredients.  (Valley Lily / NOVEMBER STUDIO)

Ingredients for four :

seasoning : 125 grand so onyou, 100 grthere aremthere arenotes baked 100 grwhoopsitthe Dohflaxve, 75 gr lemon juice, 2 bunches of basil, 1 bunch of parsley, 10 drops of tabasco, salt;

Salad : 100g red quinoa, 100g black quinoa, 80ghthere aresmilevs.ohyou greens, 8 small carrots, 2 dill, 1 yellow zucchini, 1 zucchini green;

Pickled onions : 1 red onion, 150 gr vinegar, 100 grand so onyou, 50 gr sugar, 5 saffron pistils.

Preparation :

Pickled onions : Combine all ingredients in a saucepan and bring to a boil. Remove from the heat, add the saffron and toss hot on the onions cut into 5 mm rings or sticks. Let marinate for at least 24 hours (keep for at least a month).

seasoning : In a blender place the roasted almonds approx. 10 minutes to get a praline, then still in the blender, add the basil and pure leafless parsley, lemon juice, MEand so onor, salt, tabasco drops. end with MEwhoopsite ohflaxve ABOUTohbyouenotGo the consistency of mayonnaise, correct MEthere aressthere areit’sohemenotyou and get rid of.

Salad : Gatuani quinoan MEethere areor simmering for fifteen minutes, drain and cool. Peel a squash, grate it and chop it finely. Cook them in MEthere arengMEthere areit’se : in a bathroom ofand so onor boil with salt and then cool.

clothing : Put boiled vegetables and quinoa in a bowl, arrange them with olive oil.ohflaxve with lemon, salt, pepper, mix and spread on each plate. Put in each dish live vegetables cut into small pieces (zucchini, carrots, fenotohortheyetc.) as well as edible flowers (parsley, borage, zucchini, nasturtiums and / or herbs). Spray dor good fillet ewhoopsite ohflaxFriday, pepper minions and fleur de sel. Serve with spices separately.

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