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One of the best parts about staying at luxury hotels is the delectable fine dining options. Many of the world’s best properties have onsite restaurants helmed by top-rated chefs. So, while many of us are stuck at home, we reached out to some of these eateries to get the recipes for their signature dishes. Here are five you can make at home.
Cliveden House’s Afternoon Tea Sandwiches
Executive Chef Paul O'Neill at the Berkshire, United Kingdom property reveals how to recreate a classic afternoon tea.
Signature Smoked Salmon Sandwiches
2 slices of brown bread
Butter, Crème Fraiche
Cucumber, peeled and thinly sliced
Salt and pepper
Lightly spread bread with butter.
Place smoked salmon onto the buttered slice of bread, top with Crème Fraiche and slices of cucumber.
Season with salt and pepper and sandwich slices of bread together.
Trim crusts off the sandwich and cut into finger slices ready to eat.
Egg Mayonnaise Sandwiches
2 slices of white bread
1 hard-boiled egg
Salt and pepper
Lightly spread white bread with butter
Peel hard-boiled egg and crush in a small bowl
Add a tablespoon of mayonnaise and season with salt and pepper.
Spread egg mixture onto buttered bread and sandwich together.
Trim crusts and cut into finger slices ready to eat.
The Ranch Malibu’s Vegan Mac and Cheese
Famous wellness retreat, The Ranch, recently released their second cookbook FOOD FOOD FOOD, which features more than 100 recipes for any meal of the day along with snacks, dessert, dressings, and hot sauces. Their Vegan Mac & Cheese is one of their signature dishes.
One 12 oz package gluten-free macaroni
Pinch of salt.
For the Cheese Sauce
2 cups raw cashews (soaked at least 2 hours and drained)
2 cups almond milk
1⁄4 cup nutritional yeast
Juice of half a lemon
2 tsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1⁄4 - 1⁄2 tsp ground cayenne pepper
Pepper to taste
For the Topping
1 cup gluten-free panko bread crumbs
1 tbsp olive oil
1 tsp dried basil
Salt & pepper
Olive oil (for the baking dish)
Preheat oven to 375°F
In a large pot, bring water to a boil with a pinch of salt and cook the pasta to al dente. Drain and set aside in a large bowl.
In a small bowl, mix together the topping ingredients.
To Make the Cheese Sauce
Place all of the cheese sauce ingredients in a blender and purée until smooth and creamy. Season to taste with salt, pepper, and cayenne.
Pour the cheese sauce over the noodles and stir to coat.
Lightly oil an 8- by 10- inch baking dish, or one of similar size, and pour in the noodles.
Sprinkle on the topping and bake for 15 - 20 minutes until bubbling and golden brown. Serve immediately.
Jean-Georges Beverly Hills’ Sunny Side-Up “Frittata”
Jean-Georges Beverly Hills, located in the Waldorf Astoria in Beverly Hills, an American Express Fine Hotels & Resorts property, is one of the area’s finest dining establishments. Luckily, chef Jean-Georges Vongerichten and Executive Chef Steve Benjamin revealed one of their signature frittata dishes made with corn, sourdough, and smoked bacon.
2 large eggs, carefully cracked into small bowl
4 tbs sourdough croutons, cut ¼’ cubes
6 tbs corn
4 tbs smoked bacon, sliced 1/8’ thick and cut into 1’ rectangles
8 Pcs cheddar cheese, sliced thin and cut into 1’ long by ½’ wide rectangles
1tbs picked dill
8 Pcs red finger chili, sliced 1/8’ thick
2 tbs red wine vinegar
Black pepper in pepper mill
Kosher salt as needed
Olive oil as needed
8’ teflon pan
Put finger chilies in a small bowl and cover with the vinegar. let sit for 1 hour at room temp before serving.
Coat the bottom of a teflon pan with olive oil and add bacon.
Cook on medium-high heat until bacon is almost crispy, then add bread. Saute until bread is golden and crispy.
Then add corn, sprinkle with salt and toss gently, then add eggs and sprinkle gently with salt.
Break egg whites with a spoon and tilt pan to coat entire pan.
Turn heat down to medium and when egg whites are almost set, arrange the cheese over all and put in broiler for 10-15 seconds just until cheese is melted.
Transfer eggs to a warm plate. scatter the chilies and the dill over all and finish with a little freshly milled black pepper.
Four Seasons New York’s Acai Bowl
At American Express Fine Hotels & Resorts property Four Seasons Hotel New York, Executive Chef John Johnson’s Signature Acai Bowl recipe makes for the perfect “power breakfast” to fuel up on and kick start your day. The dish is packed with antioxidants to boost energy and brain function—all you need is a blender and some of your favorite fresh (or frozen!) seasonal toppings to make it your own.
4 oz. Cocojune Coconut Yogurt
2 oz. Organic Acai puree
1 tsp Flax Seeds
1 tsp Chia Seeds
1/8 C mixed seasonal organic Berries
1 tsp Shredded unsweetened coconut
2oz Ripe Mango diced
1tbsp Puffed Quinoa (or your favorite granola)
1tsp Freeze Dried Organic Mango
1 tsp Freeze Dried Organic Raspberries
In a mixing bowl, combine the Yogurt and Acai Puree
Transfer to a chilled serving bowl (pre-chill in freezer for 15 minutes)
One one side, top with Mango and Berries; in a row
Next add the Flax, Chia Seeds, and Quinoa
Top with Coconut and finish with the freeze-dried Mango and freeze-dried Raspberries
Baccarat Hotel’s Tarte Flambee
Baccarat Hotel New York’s Two Michelin-Starred chef Gabriel Kreuther shared his recipe for Tarte Flambee, a staple in Alsace, France where he is from. This "fancy flatbread" pizza can easily be made at home.
¼ cup crème fraîche
⅓ cup fromage blanc
⅛ tsp freshly grated nutmeg
1 tsp kosher salt, more to taste
Freshly ground black pepper, to taste
⅞ cup/110 grams all-purpose flour, plus more for dusting
1 ½ tsp baking powder
1 ½ tsp olive oil
1 large egg yolk
2 strips/100 grams thick-cut smoked bacon, finely diced (about 2/3 cup)
⅓ cup finely chopped white onion
Place pizza stone topped with a baking sheet or if you don’t have a stone, just place the baking sheet on the oven rack and heat the oven to 425 degrees
In a medium bowl, combine crème fraîche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough
In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt.
In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough.
Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.)
Roll out dough to a 12-inch round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan).
Spread fromage blanc mixture evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle bacon and onions over fromage blanc.
Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven.
Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter.