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Recipe: Dominique Crenn’s ‘Classique’ Vinaigrette

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Dominique Crenn

2 min read

Culinary Curator at Les Bateaux Belmond, Chef Dominique Crenn shares with us the recipe for her ‘classique’ vinaigrette. This staple of French cuisine is the perfect way to finish your summer salads and impress your guests around the table.

Chef Dominique Crenn prepares a salad of sliced ripe beef tomatoes sprinkled with herbs, seen in close-up.

‘Anything you do in life, you’ve gotta do it with love’, says Chef Dominique Crenn, the newly appointed Culinary Curator of Les Bateaux Belmond. Conjure up the serene landscapes of France’s canals at home with this recipe for a simple vinaigrette – un classique of French cuisine – inspired by the one her mother made growing up. The key to making the best vinaigrette, according to Chef Crenn? ‘Always use the best ingredients and make sure to taste along the way’.

Ingredients

1 clove garlic, peeled and finely minced

1 small shallot, peeled and finely minced

1 tablespoon Sherry vinegar

1 teaspoon Dijon mustard

The juice of half a lemon

4 tablespoons of extra virgin olive oil

½ teaspoon sea salt (Chef Crenn uses fleur de sel from France)

¼ teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh tender herbs like chervil, tarragon, parsley

Method

1.

In a mixing bowl, combine the garlic, shallot, vinegar, mustard and lemon juice together.

2.

Slowly whisk in the olive oil to create a smooth emulsion.

3.

Season with salt and black pepper and stir in the fresh herbs just before dressing your salad.

IN THIS STORY

The Alouette, reflected in the still Canal du Midi waters, waits outside the boating station by a rustic, ivy-clad building at Le Somail.

Les Bateaux Belmond

France

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