Alain Passard’s string bean and peach salad

With summer in full swing here we have decided to share a refreshing yet unusual recipe by three Michelin stars chef Alain Passard. As we mentioned in the previous post, his vision of cooking is quite interesting.

I don’t know where you live, but here in Montpellier it is very hot and any refreshment we can get is most welcomed. We really like this salad because it is extremely peppy and an unusual combination that works incredibly well. Then of course, it is the creation of a three starred chef – it couldn’t be otherwise!


  • 500g of extra fine green beans
  • 2 white peaches
  • 1 small white onion
  • Olive oil
  • Black pepper
  • A couple leaves of sorrel
  • Unrefined salt

First of all, we must explain how to choose the ingredients. As Alain Passard explains in the recipe, extra fine green beans are those in which there is no bean formation inside. There should be no seed, just the outside of the green bean. All the products used in the recipe must be good quality products or else the recipe will be tasteless.

In a large pan boil a large amount of water for a small amount of green beans. When the water is boiling, add a pinch of salt and green beans until cooked. Do not cover the pan, green beans are always cooked uncovered. While the green beans are cooking, prepared a bowl with iced water and with 20 ice cubes. Once the green beans are cooked (still slightly firm), put them directly into the ice water to stop the cooking and to preserve their color. Remove from ice water quickly and dry with a clean dishcloth. Alain Passar emphasizes the importance of drying the green beans because if you do not they will exude their water.

Wash the white peaches and cut into thin sticks. Then put the green beans in a plate and add a generous amount of olive oil (1 tablespoon). Then add the raw onion very thinly sliced (for best results use a mandolin [slicer]). Mix together and add peaches on top of the green beans. Then cut thin slices of sorrel (with scissors) and add on top of the peaches. Add bit of pepper, a bit of olive oil and a pinch of salt.

There is a perfect fresh summer salad that will really impress your guests.

Note : we couldn’t find sorrel so it is not in the pictures, but we really recommend you to use some if possible.

Bon appétit!

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One thought on “Alain Passard’s string bean and peach salad

  1. LFFL says:

    That looks tasty with the peaches.

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Eating Whole

A vegan & allergy-friendly lifestyle.


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a culinary journey beginning and ending at the kitchen table

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