The star of all salads, both in summer and in winter, the Caesar salad is one of the most popular in the 4 corners of the world. Salad, chicken, parmesan and the famous Caesar sauce based on anchovies are the standards of this balanced dish whose origin remains a mystery. Revisited by chefs all over the world, the Caesar salad in Cannes can be enjoyed in the sun, from the Croisette to the Boulevard du Midi via Rue Hoche or Les Allées!
Check out our selection in the 4 corners of Cannes!
The ceramic plates made for each of chef Christian Sinicropi’s dishes have become a signature of the Palme d’Or du Martinez. On the beach, we see the same ingredient of this international success: the container! Caesar salad is no longer presented on a plate but in a transparent jar where the salad, egg and chicken are presented in layers to be tasted first with the eyes. Palace obliges, the salad is seasoned at the time of service to be shaken like a delicious cocktail.
They don’t revisit the Caesar salad at 3.14 Beach – they pay tribute to it! One of the chefs, Frédéric Nortier, is never short of words when it comes to the recipe for his sauce as, for him, it represents a successful Caesar salad. Powdered parmesan, whole garlic and anchovies are the basis and provide the topping for the essential Roman salad of roasted poultry, garlic croutons and egg.
In the pedestrianised Rue Hoche, the new Café Hoche brasserie takes up the banner of bistro cuisine without forgetting the inescapable Caesar salad. Like all the dishes offered at this eatery, it reinvents itself with a touch of colour thanks to the few edible petals that bloom on the chicken breast, Roman salad and cherry tomatoes. A version full of freshness – delicious.
On the Boulevard du Midi, Alba Beach offers a crunchy version of the Caesar salad. With homemade breadcrumbs coating the chicken and nicely golden fried onions, this gourmet version, full of sunshine, can be enjoyed down on the sand or on the shaded, immaculate terrace facing the Esterel.
For François Vadala, the chef at Plage du Festival, reinterpreting a Caesar salad is all about the chicken. It’s first cooked at low temperature to retain the fluffiness of the flesh before being breaded in a mixture of corn cereals for its crispy side. A festival of flavours to enjoy in the heart of the Croisette under the palm trees!
If the classic version of this fresh dish has delighted people with its generous sauce served separately, at New York New York in Allée de la Liberté, its seafood version with shrimp is an invitation to fine dining. Crunchy salad, generous slices of parmesan and seared shrimp complete the ultra-generous dishes!
On the edge of the Carré d’Or, Le Dandy, at lunchtime, also cashes in on this typical dish of international cuisine. The chef, Romain Dobovsek, from Ferrandi, prefers to play down the green salad to offer a melody of flavours based around breaded chicken, cherry tomatoes, egg and parmesan. As for the sauce, his recipe comes from the wonderful gastronomic eateries he explored before settling in this district, close to the Croisette.
What about you – where do you eat your Caesar salad?
Text and photo credits: AblaCarolyn
