The divine green bean salad from Le Bristol

© Le Bristol Paris, Chef Arnaud Faye by Franck Juery

Stop everything ! We've uncovered the recipe for the best green bean salad in Paris. It comes straight from the kitchens of Le Jardin Français and Café Antonia, the restaurants at the Le Bristol palace, led by the new chef Arnaud Faye. Just for you, here are the step-by-step instructions to perfectly recreate this ultra-chic green bean and artichoke salad. Its secret ? Hazelnut oil and sherry vinegar. Get your aprons ready !

For 4 people :

• 2 large Macau artichokes
• 600g of trimmed green beans
• Hazelnut oil vinaigrette
• 2 finely chopped shallots
• 50g of pine nuts
• 1/2 bunch of finely chopped chives

For the hazelnut oil vinaigrette :

• 110g of hazelnut oil
• 100g of sherry vinegar
• 1l of peanut oil
• 12g of salt
• 6g of ground pepper

1. Toast and lightly crush the pine nuts.
2. Prepare the artichokes by trimming and cooking them in acidulated water.
3. Remove the choke from the artichokes and cut them into quarters.
4. Finely chop the shallots and chives.
5. Trim the green beans, cook them in boiling water, then cut them into two or three pieces.
6. Mix the green beans and artichokes with the pine nuts and chopped chives.
7. Season the mixture with the hazelnut oil vinaigrette.
8. Serve in a salad bowl or on a plate and sprinkle with additional pine nuts and chopped chives.

Also discover a sea bream carpaccio with passion fruit and the Baked Alaska, the ice dessert by Alice Roca.