The dish that changed something · 1970s
Salade gourmande
Michel Guérard · 1933–2024 · Eugénie-les-Bains, Landes
Foie gras and green beans dressed together and plated as a salad. A first course that is neither cooked to order nor sauced, which until then was not what a luxury restaurant served.
Why it works
Foie gras is fat with no acid and no crunch. The beans bring both, and the vinaigrette does cold what a sauce would have done hot.