#AcquiredTaste: Chef Gregoire Berger Takes on Hailey Bieber’s Pizza Toast

#AcquiredTaste: Chef Gregoire Berger Takes on Hailey Bieber’s Pizza Toast
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Welcome to Acquired Taste, the most recent series to be added to our SF Originals lineup, where we bring prominent, Dubai-based, celebrity chefs into the kitchen to spice things up with a little fun. We blindfold them, we make them taste a suspiciously unknown viral TikTok recipe – we’re mean, we know – and then we watch as they recreate the trend with their own personality and style.

 

@haileybieberHad to share my quick easy Pizza Toast ✨✨♬ GOOD VIBES – Ellen Once Again

This week’s viral TikTok recipe is Hailey Bieber’s viral ‘pizza toast’, and the poor soul who had to taste our soggy version is none other than Chef Gregoire Berger. One of Dubai’s hottest chefs, Chef Gregoire recently earned his restaurant, Ossiano in Atlantis, one of those coveted and rare Michelin stars, and well, all we can say is we were not surprised at all. His menu is flawless.  

Check out our latest episode, try his recipe at home, and let us know what you think. We made it ourselves, and it was a huge improvement from the original in terms of taste (sorry Hailey), even if ours was not nearly as beautiful as Chef Gregoire’s. (How does he slice those tiny tomatoes so perfectly anyway?)

acquired taste gregoire
Photo: Courtesy of @chefgregoireberger
Chef Gregoire Berger's Pizza Toast
Chef Gregoire Berger's Pizza Toast
Makes 4 servings 5-10 minutes
Chef Gregoire Berger's Pizza Toast
  • Your Shopping List
    • 150g Burrata
    • 4 Cherry tomatoes
    • 15oz Tomato sauce
    • 4 Tartlets (toasted)
    • 2 Slices of bread (cut in small cubes for croutons)
    • 1/2 Lemon
    • 25g Fresh truffle
    • Basil leaves
    • Edible flowers (for garnish)
    • Truffle oil
    • Olive oil
    • 1 tsp Oregano
    • Black pepper (to taste)
    • Salt (to taste)
  • Step 1

    Gently mix black pepper, salt, oregano, and a drop of truffle oil into burrata. Set aside.

  • Step 2

    Toast your croutons in hot olive oil for about one minute.

  • Step 3

    Add a pinch of salt to the croutons.

  • Step 4

    Set croutons aside on a small paper towel to absorb the fat.

  • Step 5

    Slice your cherry tomatoes into round, 1mm circles.

  • Step 6

    Squeeze fresh lemon juice onto the tomato slices, and add a drop of olive oil and a pinch of salt and oregano. Mix together.

  • Step 7

    Heat the tomato sauce in a pan for about a minute. Remove from heat and call it 'coulis.'

  • Step 8

    Layer the non-watery part of the burrata onto the tartlet.

  • Step 9

    Layer the tomato coulis on top of the burrata. Keep it in the middle to avoid making the tartlet soggy.

  • Step 10

    Use a small spatula or the back of a spoon to flatten the coulis into the burrata.

  • Step 11

    Add a few toasted croutons.

  • Step 12

    Layer the tomato slices onto the tartlet in a rose (spiral) pattern.

  • Step 13

    Sprinkle with a pinch of chopped basil.

  • Step 14

    Slice fresh truffle and layer it onto tartlet.

  • Step 15

    Add a few basil leaves and edible flowers for the garnish.

  • Step 16

    Sprinkle with a pinch of salt and serve.

    Step 16
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