Recipes From Hotel Chefs Around the World to Make at Home
by Olivia Michel
While we can't travel during worldwide lockdown, we can eat. Travel with your taste buds as the best hotel chefs from around the world share their top recipes so you can cook Michelin-star restaurant food at home.
Kempinski Muscat Dahi Ke Kabab
These delicious bite-sized delicacies are served at the Kempinski Muscat's Indian restaurant, Bukhara. Originating from northern India, these creamy and crispy vegetarian treats are best served with mint or tamarind chutney.
- 150g yoghurt
- 50g cottage cheese
- 60g processed cheese
- 5g salt
- 3g black salt
- 5g chopped green chilly
- 5g chopped ginger
- 40g chopped onions
- 10g chopped brown onion
- 10g fresh coriander roots
- 3g cumin seeds, roasted
- 15g roasted gram flour
- 15g refined flour
- Bread crumbs for coating
- Take yoghurt and hang overnight in a cheese cloth.
- To make dahi kebab, take paneer and processed cheese and grate them finely.
- Add chopped brown onion, onion, ginger, green chilly deseed, coriander roots and mix them together.
- Add roasted cumin seeds with salt and black salt, mix hung curd and add roasted gram flour according to the binding required.
- Make even balls of the mixture and dip them in a flour mixture and add them to bread crumbs.
- Deep fry them until they turn golden brown.
Hôtel de Paris Monte-Carlo Chocolate Soufflé
Shared by chef Olivier Berger, this dessert is on the menu at Le Grill restaurant, on the eighth floor of the Hôtel de Paris Monte-Carlo in Monaco.
Ingredients for the pastry cream
- 5 egg yolks
- 50cl whole milk
- 100g caster sugar
- 65g all-purpose flour
Ingredients for the soufflé batter
- 400g egg whites (1 egg white = 30g)
- 200g caster sugar
- 20g butter
- 85g cocoa powder
- 400g pastry cream
- 10g icing sugar & cocoa powder at the end on the top
- Bring the whole milk to boil in a pan.
- Mix egg yolks, caster sugar and the flour. Pour the boiling milk into this mixture and replace it over low heat.
- Take two cake moulds, butter and and sugar them.
- Whisk the egg whites until they form stiff peaks. At the last moment, add caster sugar to strengthen egg whites.
- Add cocoa powder and the egg whites to the pastry cream.
- Pour the mixture into cake moulds and bake it directly for 13 minutes at 200°C.
- Right out of the oven, sprinkle with icing sugar and cocoa powder.
Waldorf Astoria Waldorf Salad
The famous Waldorf Salad was first served at a charity ball hosted at New York's Waldorf Astoria Hotel back in 1893. The recipe, updated in 2011, has been shared by culinary director David Garcelon and executive chef Pete Betz. The hotel is currently closed for renovations but will open in 2022 with residences atop the hotel.
- 1 medium ripe apple
- 1 stalk celery, chopped
- 1/4 cup mayonnaise
- Salt and pepper
- 2 cups lettuce, torn into bite-size pieces
- Peel the apple and cut into halves. Remove core and slice halves a quarter-inch thick. Reserve four slices. Cut remaining slices into thin strips.
- In a medium bowl, mix the celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
- Later versions of the salad commonly added chopped walnuts. If you'd like, toss a quarter cup of them in with the celery and apple.
Coworth Park Gin-Cured Salmon
Chef Adam Smith shares a recipe from the Michelin-starred restaurant at Coworth Park in Ascot, which specialises in ingredients sourced from the British countryside.
- 600g salmon fillet (skinned and pine boned)
- 200g table salt
- 200g brown sugar
- 2 star anise
- 6 juniper
- 150ml gin
- 30g fresh dill
- Juice and zest of 2 limes
Blood Orange Dressing Ingredients
- 3 blood oranges
- 20 large basil leaves
- 50g sugar
- 8g Malden sea salt
- 200ml olive oil
Salmon Marinade Method (serves 6-8 people)
- Ensure there is no skin or bone on/in the salmon and place into a tall sided container.
- Place all of the other ingredients into a food processor and blitz until smooth.
- Pour the marinade over the salmon, ensuring an even covering.
- Leave for 24 hours, turning every 6 hours.
- After the time has elapsed, wash the marinade off in ice cold water and dry the salmon.
- Slice into pound coin thickness and place to one side while you make the dressing.
- Finely zest the blood oranges into a bowl.
- With a knife, first remove the top and bottom of the orange then the remaining skin and pith.
- Then with a small knife remove the segments from the blood orange and retain all of the juice.
- Pass the juice through a fine sieve and mix with the zest, add the salt and sugar and then whisk in the olive oil.
- Cut the basil leafs into a 5mm dice and add to the dressing along with the segments.
- Serve salmon with 1 thinly-sliced head of fennel, drizzled with dressing.
Four Seasons Maui Chocolate Avocado Mousse
Executive chef Craig Dryhurst created this plant-based recipe from the Wellness Your Way menu at Four Seasons Resort in Maui, Hawaii.
- 4 ripe avocados
- 8 ounces organic maple syrup
- 2 teaspoons organic vanilla extract
- 4 ounces cocoa powder
- 1/2 teaspoon cinnamon
- 12 ounces fresh raspberries
- Chocolate shavings (for garnish)
Method (serves six)
- Blend all of the ingredients in the blender until smooth and silky. Check sweetness at the end and adjust if necessary.
- Portion out into containers and layer with five raspberries in each.
- Top with chocolate shavings and a few more raspberries, and finish with a sprinkle of cinnamon.
Blue Palace Oven-Cooked Lamb
Blue Palace executive chef Yiannis Kalivretakis shares a traditional recipe from the village of Kapetaniana in southern Crete.
- 1 garlic bulb
- 1kg rack of lamb
- 500g leg of lamb
- Salt and pepper
- 700g rice (any type of rice)
- 5 tbsp butter
- 2 glasses of water
Method (serves 4-6 people)
- Peel the skins off the garlic clove and slice them into slivers. Stick a paring knife into the lamb and make a hole, then slip a sliver of garlic. Repeat and insert as many slivers of garlic as you can.
- Pre-heat your oven to 250C. Drizzle your lamb with some olive oil and season with salt and pepper. Place all the ingredients in a roasting pan (add in the bottom the rice with the butter on top the lamb and then the water).
- Place in your pre-heated oven, cover the roasting pan and cook for 4 hours at 130C.
- Uncover after 4 hours and let it cook for a further 30 minutes.
Brown's Tarte Tatin
Shared by chef director of food & beverage Adam Byatt, this treat is served at Charlie's restaurant inside Brown's Hotel, London.
- Puff pastry
- 110g softened salted butter
- 130g caster sugar
- 1 star anise
- 1 vanilla pod, split
- 3 William pears
Method (serves 2)
- Roll the puff pastry out on a lightly floured surface to the thickness of a pound coin. Rest in the fridge for 40 minutes.
- Slice the butter and place on the bottom of the heavy based pans and add the sugar with the whole star anise and a neat piece of dried vanilla pod.
- Peel and halve the pear, scoop out the pips with a Parisienne scoop and carefully turn the edges of the pear with a knife to make it neat and round. Place curved side down in the sugar and butter.
- Cut a disc of Puff Pastry out to the same diameter as the outside of the pan. Dock it all over with a fork and place the pastry over the pears, tuck the pastry in gently around the pears and allow this to rest in the fridge.
- After 20 minutes of resting, place the pan on the stove and gently allow to caramelise. The butter and sugar should combine to create a light butterscotch that will appear around the pastry, Do not leave the Tarte Tatin unattended on the stove, and turn continuously to achieve even cooking.
Jade Mountain Salt Fish
Green fig and salt fish is the national dish of St Lucia. Executive chef Allen Susser of Jade Mountain resort, located on the island's western coast, shares the recipe for this traditional creole delicacy.
- 3 small cod (or any white fish) fillets prepared in sea salt
- 1 tablespoon coconut oil
- 1 small onion diced
- 1 tablespoon diced seasoning peppers
- 1 clove garlic crushed
- 2 spring onions sliced
- 2 small tomatoes, seeded and diced
- 2-3 drops hot pepper sauce
- 2 green fig (aka green bananas), boiled until tender and skins have split, peeled and diced
- 1½ tablespoons mayonnaise
- 1 tablespoon torn coriander
- 3 -4 sprigs fresh celery leaf
Method (Serves 4)
- To prepare the salt fish, liberally season the fish fillets with plenty of sea salt to cover completely and allow to cure for a minimum of 1 hour and up 24 hours. Rinse the salt off under running cold water before cooking and dry the flesh well.
- To cook the salt fish, warm the coconut oil in a heavy pan over medium high heat. Cook the fish on each side for about 2-3 minutes. Remove the fillets and set aside to cool.
- To prepare the green fig & salt fish, in the same pan add the onion, seasoning peppers, garlic, spring onion, cooking slowly for about 3-4 minutes until aromatic.
- Flake in the cooked fish in thumb sized pieces and continue to stir in the tomatoes, hot sauce and diced banana. Remove from heat and fold in the mayonnaise and cilantro.
- To serve, spoon the mixture on to a large colourful platter and garnish with sprigs of celery leaves.
Les Manoirs de Tourgéville Truffle Croque Monsieur
This classic French recipe was shared by Emmanuel Andrieu, executive chef at Hotel Les Manoirs de Tourgéville in Normandy.
- 150g cream
- 300g grated Emmental cheese
- Truffle oil and piece of truffle
- Slices of ham
- Slices of bread
Method (serves 4)
- Mix the cream and the grated cheese, sprinkle with pepper and add a few drops of truffle oil.
- Spread the mix on sliced bread and add a slice of ham with a few bits of truffle. Cover with another slice of bread and spread the mix of cheese and cream.
- Leave in oven for 12 minutes at 180°C.
Windjammer Landing Pineapple Carpaccio
Transport yourself to the Caribbean with this Pineapple Carpaccio dessert from Windjammer Landing resort in St Lucia. Best served with a topping of tropical coconut ice cream.
- 1kg fresh pineapple, thinly sliced
- 250g sugar
- 450ml water
Raspberry Jelly Ingredients:
- 500ml raspberry puree
- 250ml water
- 150g white sugar
- 12g gelatin powder
- Boil water and sugar.
- Remove from the stove and add sliced pineapple, cover with clear wrap and allow to cool in the refrigerator overnight.
Raspberry Jelly method
- Boil all ingredients together.
- Pour into a baking tray.
- When the mixture is cool, store in the refrigerator until set.
- Cut into 2cm x 2 cm size cubes and then decorate carpaccio with the cubes.
Four Seasons Hotel George V Spaghetti
This unique take on a simple dish was shared by chef Christian Le Squer from the Four Seasons Hotel George V, Paris.
- "Prince de Paris" ham
- Parmesan cheese
- Truffle and Cep mushrooms
- Perfectly al dente noodles should be tossed in butter and parmesan and carefully laid out side by side to form the walls of a rectangle.
- Glaze the ham, truffles, and cep mushrooms together with jus and place them in the timbale. Drizzle with truffled cream.
- Paint the exterior with more jus and top with a thin parmesan crust and delicately adorn with gold leaf.
Daios Cove Matcha Cookies
Holistic nutritionist and chef Sarah Safarian, from Daios Cove Hotel in Crete, shared a recipe great for cooking with the kids.
- 240g ripe bananas
- 210g gluten free oats
- 60g almond butter
- 45g dark chocolate chips
- 18g matcha powder
- 1g rock salt
- 100g coconut sugar
- 4g baking powder
- Add your ripe banana, oats, almond butter, matcha powder, coconut sugar, baking powder, salt to your mixer. Mix gently to get a dough like consistency.
- Mix in your dark chocolate chips (without blending).
- Place parchment paper on a baking tray. With an ice cream scoop, place 35g of cookie dough for each cookie without laying them out too close together. Shape into cookies.
- Bake at 170C for 10 minutes. Cool prior to serving.
Hotel Eden Cacio Cheese and Pepper Spaghetti
Rome's Eden Hotel shares its take on traditional Roman dish: cacio e pepe.
- 320g spaghetti
- 200g light chicken broth
- 60g grated cacio cheese
- 5g edible roses
- 10g black pepper
- 30g extra virgin olive oil
Method (serves 4)
- Heat the chicken broth up to 60C, add the rose buds in and infuse for 4-5 minutes. Filtrate with a strainer.
- Heat the olive oil in a pan, add the pepper, previously crushed in a mortar, and at last add the broth.
- Now add the pasta, cooked al dente, to the sauce and keep on cooking at low fire.
- When the pasta is ready, add pecorino cheese, extra virgin olive oil and, using a fork, mix until it’s creamy.
- End the dish with a dust of freshly crushed pepper.
The Dorchester Banoffee Pie
Tom Booton, head chef at The Grill restaurant inside London's Dorchester hotel, shares his recipe for a classic British treat.
- 20 digestive biscuits
- 300g butter
- 150g light brown sugar
- 2 tins condensed milk (full fat)
- 500g double cream
- 50g icing sugar
- Frozen grated chocolate
- Find a large serving dish for this recipe. Spread two sheets of cling film on top of each other on your work bench and wipe them smooth together. (TOP TIP: add a little bit of water into your mould and spin it around and remove the liquid, do not dry it). Add the cling film into the mould nice and tightly into the corners. Then add a square of baking paper into the bottom (just to prevent any cling film ripping into the pie).
- To make the base, add the biscuits into a bag and smash with a rolling pin to get a fine crush. Melt 150g butter over a low heat and add in the biscuits, stir well and then transfer into the mould and push down hard into all the corners (get this as flat and even as you can). Place in the fridge for at least 1.5 hours.
- To make the filling, heat 150g butter and sugar together over a low heat, then add in the condensed milk and bring to boil. Keep stirring until it gets to a darkish brown, don’t take it too far!
- When ready transfer this on top of the biscuit base in the fridge, then carefully place back in the fridge and leave for another 1.5 hours.
- To make the Chantilly, add the cream and icing sugar together and whisk until light soft peaks.
- Cut up the bananas and place them on top of your pie. Once the bananas are on, add the Chantilly as a smooth layer on top, place back into the fridge for 15 to 20mins.
- Then take it out of the mould carefully! Grate on top the chocolate you froze before and serve!
Chalet Beef Fillet
Owain Tomblin is head chef at Bramble Ski and Haute Montagne, a collection of luxury rental ski chalets with alpine residences in Verbier, Val-d'Isère and Zermatt. This recipe will Impress your family with a show-stopping dinner.
- 4 centre-cut beef fillets (approx. 150-200g per person)
- 150g unsalted butter
- 300g Jerusalem artichoke, washed, peeled and sliced (reserve the peelings for crumb)
- 1 pinch rock salt
- 500g vegetable stock
- 50g double cream
- 2 king oyster mushrooms (these can be substituted for fresh shiitakes)
- 2 tbsp oil
Truffle Jus Ingredients
- 1 litre dark chicken stock
- 125ml medium dry sherry
- 200g black truffle peelings or truffle oil
- 1 tbsp butter
- 1 pinch rock salt
- 2 black truffles to serve
- Place a large ovenproof frying pan over a high heat and seal the beef fillets on all sides.
- Transfer to the oven and roast for 8 minutes, then set aside to rest for 10 minutes.
Jerusalem artichoke purée method
- Heat butter in a large pan over a medium heat.
- Add the artichokes and a pinch of salt, then cover the pan and cook for 10 minutes, stirring occasionally.
- Once soft, add the vegetable stock and bring to boil. Simmer and reduce by half, then stir in the double cream.
- Bring the mixture back up to the boil briefly, then remove from the heat and transfer to a blender.
- Blend the mixture to form a smooth purée, then season to taste with extra salt and a squeeze of lemon juice. Transfer to a piping bag and keep warm until ready to serve.
King oyster mushrooms
- Trim the base of the mushrooms by roughly 2 centimetres.
- Diagonally score the cut face of the mushroom to a depth of 2mm and then repeat in the opposite direction to create a crosshatch pattern.
- Place a small frying pan over a medium high heat. Add 2 tbsp of oil and fry the mushrooms, cut side down, until golden brown in colour. Flip the mushrooms and transfer to the oven for 4 minutes until just tender. Serve with beef, placed on top of a dollop of artichoke purée.
Truffle Jus method
- Set a large pot over high heat and add the chicken stock.
- When the stock has reduced to about 250ml of liquid, reduce the heat to medium and add the sherry along with the truffle peelings.
- Let the liquid in the pot reduce until it appears less watery and slightly sticky.
- When you are happy with the consistency and texture of your sauce, remove it from the heat.
- To finish the sauce, set the pot over low heat, and add the butter.
- Stir gently to incorporate the butter into the sauce. Taste the sauce and add salt as necessary. Keep warm until ready to plate.
Beverly Hills McCarthy Salad
This healthy salad from the iconic Beverly Hills hotel in Los Angeles has recently been served to local medical staff as the hotel helps its community fight coronavirus. Chef Michael Santoro shares the recipe.
- 1/4 head iceberg lettuce
- 1/2 head romaine lettuce
- 1/2 cup diced, grilled free-range chicken
- 1/2 cup diced, roasted red beets
- 1/4 cup free-range egg yolk
- 1/4 cup free-range egg white
- 1/2 cup finely diced aged cheddar cheese
- 1/2 cup applewood-smoked bacon
- 1/4 cup diced tomato
- 1/4 cup diced avocado
- 1 cup balsamic vinegar
- 1 shallot
- 1 tablespoon brown sugar
- 3 cloves roasted garlic
- 1 teaspoon Dijon mustard
- Salt and black pepper to season
- Canola oil
- 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!
Hôtel Crillon le Brave Pissaladière
Transport yourself to the countryside of Provence with this recipe by Anissa Boulesteix, head chef at Crillon Le Brave.
Pizza dough Ingredients
- 100g T55 flour
- 50g water
- 2g salt
- 5g baker's yeast
- 12g organic olive oil
- 80g fine polenta
- 8 Sweet Cévennes onions
- 300g Nyons olives
- 250g soft butter
- Organic olive oil
- Fresh thyme
- Fine salt
- 24 anchovy fillets
Method (Serves 4)
- To make the pizza dough, mix all the ingredients in the mixer and let run for 5 minutes at speed 1, then 7 minutes at speed 3
- Make dough pieces of 50g and spread them in the direction length.
- For the filling, chop the onions and add butter. Let sweat and add the thyme and salt. When ready, spread the onion compote on the pre-cooked dough.
- Add the marinated anchovy fillets (olive oil, salt, thyme), arrange the Nyons olives.
- Bake at 220C for about 6 minutes. Decorate with fresh thyme branch.