From Arnaud Donckele's kitchen · Plénitude (Cheval Blanc Paris), Paris
shake · vinaigrette
★★★ KITCHENRiviera Citrus-Honey
From a three-star kitchen on the French Riviera
Ratio
HONEY 20LIME JUICE 36LEMON JUICE 34ORANGE JUICE 39OLIVE OIL 154
Ingredients
- HONEY20.4 ml
- GINGER18 g
- MARJORAM5 g
- LIME JUICE35.9 ml
- LEMON JUICE34 ml
- ORANGE JUICE38.5 ml
- OLIVE OIL153.8 ml
Method
- Pour to the lines in order (bottom → top): HONEY, LIME JUICE, LEMON JUICE, ORANGE JUICE, OLIVE OIL.
- Add finishing notes: GINGER, MARJORAM.
- Cap the jar and shake until emulsified.
Provenance
French sauce specialist awarded Michelin three stars at Plénitude (Cheval Blanc Paris) and previously at La Vague d'Or in Saint-Tropez. Noted for classical saucecraft and reduced jus technique.
Originally published as Berlugane Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from MICHELIN Guide Stars at Home (published as “Berlugane Vinaigrette”). Full citation lives in Provenance.