Star Chef Archives

Jean Louis Palladin

 

Video of Jean Louis and Valentin Humer

 

Jean Louis Palladin planted the seed – the grapeseed – that began our quest to create the highest quality grapeseed oil. He was an encouragement and a mentor.  Recognizing the many culinary and health benefits of grapeseed oil, he encouraged us to make it readily available for the professional chef, as well as the home chef.   “Create the market for grapeseed oil in this country. I believe, that is the thing to do,” he would say. 

 

Considered one of the culinary geniuses of the 20^th century, Jean Louis Palladin was a master of his craft.  In 1974, at 28 yrs old, he won 2 Michelin stars for his restaurant Tables Des Cordeliers in Gascony, France. At the time he was the youngest chef to have won 2 stars. In 1979 he came to America to open Jean-Louis at The Watergate, in the Watergate Hotel, in Washington, DC.  He was renowned for seeking out food purveyors that specialized in their products and held to his same high standards for quality.

 

Jean Louis’ interest in grapeseed oil began some 35 years ago in his home village of Gascony, France, when his friend’s wine cooperative was making grapeseed oil.  “I enjoyed cooking with it because of the oil properties,” explained Jean Louis.  Hence, his love affair with grapeseed oil began!  It went on to become Jean Louis’ secret ingredient, used exclusively in his deep fryer and for salad dressings.  We knew we had achieved our goal of quality and taste when we discovered that Salute Santé! was Jean Louis’ grapeseed oil of choice!

 

Jean Louis’ passion for perfection and beauty in his food and food presentation has been our inspiration as we have set the highest standards for quality for which Salute Sante! Grapeseed Oil has come to be known and we are honored to have Jean Louis Palladin as our first “Star Chef”!

 

For more information on Jean Louis Palladin, visit, http://www.jlpfoundation.com/index.htm

 

 

Lobster Tail and Heart of Palm Salad with Grapeseed Oil Vinaigrette

 

As Created By: Jean Louis Palladin

 

 

4 Maine lobster tails – cooked

Fresh Brazilian heart of palm

(1 can may be substituted)

½ lb.mixed baby greens

1 bunch baby radish

 

Grapeseed Oil Vinaigrette:

⅔ cup Salute Santé Grapeseed Oil

3 Tbsp.banyuls vinegar

Salt & pepper to taste

 

 

 

 

 

Prepare vinaigrette. Whisk together grapeseed oil, vinegar, salt and pepper. Slice lobster and heart of palm. Marinate lobster and heart of palm with vinaigrette and set aside.  Arrange mixed baby greens together on serving plates. Drizzle vinaigrette over greens. Garnish plates with baby radishes. Arrange lobster and heart of palm over greens and serve.

 

Yields 4 servings.