Breakfast sandwich with a side salad
Zadig & Voltaire has great taste: each month, the brand posts a recipe created with genius food bloggers who know their stuff. In March, spring takes center stage with a made-for-brunch sandwich and salad combo to usher in the new season.
Alix Lacloche needs no introduction. In just a few years, this young French-American chef has worked her way into Parisians’ hearts. From sea bream ceviche with cilantro to spiced poached pears or pizza topped with nettle, her cuisine appeals to the all the senses and is celebrated on her website* where the gorgeous photos and her charming Franglais draw you in. Inspired by her worldwide travels, Alix has kept the best of everything. As an enthusiastic locavore – an approach adopted after stints at Chez Panisse and Boulettes Larder (San Francisco temples of slow food) – she opts for seasonal ingredients picked up from local markets. Homemade comfort food and unique menus offer a range of flavors all prepared by this private chef who provides catering, home meals and private dinners. Somehow, she always keeps her cool, even though her schedule looks like that of a busy politician. In Paris, her fried chicken sandwich has already caused a sensation at Monsieur Bleu, the restaurant at the Palais de Tokyo. Alix is also behind the Sunday brunch at the Le Pigalle** hotel/restaurant. She’s agreed to give us exclusive access to one of her famous recipes.
** 9, rue Frochot, Paris 75009
Makes one sandwich
For the sandwich
- 1 homemade scone
- 1 ripe avocado
- 1 thin slice of ham
- A few slices of aged cheddar
- 1 egg, fried in a bit of clarified butter
For the salad
- 1 head of escarole
- Good quality extra virgin olive oil, white balsamic vinegar
- Sea salt, freshly ground pepper
- 1 bunch of fresh mint
- Grilled and chopped hazelnuts (optional)
For the scone:
• Cut the scone in half and toast it.
• Spread avocado on one side.
• Fold over the ham slice and add it along with the cheddar slices.
• Top with the fried egg and finish with the other half of the scone.
For the salad:
• Remove the outer leaves of the escarole and set aside for another use (they’re delicious roasted in
• Tear off the nice yellow leaves from the heart, rinse and pat dry.
• Whisk together a simple vinaigrette with the olive oil, vinegar, sea salt and freshly ground pepper.
• Toss the escarole leaves with the dressing, then add the mint leaves and a few hazelnuts.