Signatures

100% Vanille La Galerie Hôtel Plaza Athénée

PARIS

As Executive Chef at La Galerie at Paris’s Hôtel Plaza Athénée, award-winning pâtissier Angelo Musa has long wowed diners with his elegant teatime treats, of which the 100% Vanille is a fi rm favourite. “Vanilla has become my most beloved ingredient and features extensively in my work,” says Musa of his signature dessert, which forms part of a collection developed to showcase multiple facets of singular ingredients. “For 100% Vanille it takes the leading role, where only a deep understanding of the product can aim to reach my ambition: to be taken aback by the sophistication of a single fragrance showcasing all of its fl avours, an ode to my pastry philosophy.”

The vanilla-almond sponge cake is encased in a vanilla-white chocolate mousse, topped with a crunchy vanilla-almond croustillant and covered with vanilla crémeux. The base is dipped in a white chocolate and hazelnut glaze, while the top is sprinkled with grated vanilla beans.

“My main concern is paying homage to the product by respecting its taste and balance,” says Musa, who was off ered his role at the Plaza Athénée after Alain Ducasse tasted the treat. “In this signature dessert, vanilla is the centrepiece, and to enhance the fragrance I use Bourbon vanilla beans from Madagascar; they are sought after for their deep aromas and rich fl avours.”

Line Caught Pollack The Idle Rocks

CORNWALL

Harbourside hideaway The Idle Rocks epitomises the charm of the British seaside: hugging the coastline of the Cornish town of St Mawes, the hotel is known for its culinary offering, with Executive Head Chef Dorian Janmaat putting sustainable local produce front and centre. It is an approach encapsulated by his signature, Line Caught Pollack, which sees the regional species paired with pickled mussels and a hearty brandade. “Pollack is quite a meaty fish and sometimes can be a little bland, so we decided to pair it with some beautiful, pickled Fowey mussels,” says Janmaat. “These mussels are big and succulent and pair perfectly with a sharp sauce vierge.” The filleted and skinned pollack, which is caught locally on a single line, is roasted to perfection and enhanced by the acidity of mussels cooked in white wine, plunged into iced water and pickled again in the same cooking juices, along with banana shallots, garlic, verjus vinegar, olive oil and various fresh herbs – including Cornish saffron picked and dried on the nearby Roseland peninsula. The brandade features pollack trim poached in milk and served with seasoned mashed potato, and the sauce vierge, made from finely chopped plum tomatoes, salted anchovies and Kalamata olives, provides a jolt of tangy sweetness. “I love the pure simplicity of this dish,” says Janmaat. “The ingredients combined have a great impact in terms of flavour and freshness.” And as the summer fades, the dish will evolve further. “Next up, we plan to incorporate some heritage beetroots and our own preserved lemon to ensure the dish evolves through the seasons.”

COFFEE AT ITS FINEST:

AN ICONIC HOPPER DESIGNED TO BE ADMIRED