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Chefs' recipes

Pavlova with Périgord walnuts Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.
Pavlova with Périgord walnuts
Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.
Pierogi Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.
Pierogi
Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.
Vacherin rhubarbe verte by Maxime Frédéric Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.
Chocolate soufflé Easy

Chocolate soufflé

For chocolate lovers, here's an easy 25-minute recipe for chocolate soufflé from chef Rémi Poulain.
Dishes, fresh herbs and flowers Easy

Dishes, fresh herbs and flowers

For sunny days, chef Louis Vatelier gives his recipe for a salad of fresh herbs and flowers with goat's cheese faisselle whipped cream.
Faux foie gras and VegeKviar tartlet Intermediate

Faux foie gras and VegeKviar tartlet

Chef Simon Flaouter proposes a recipe for a vegetarian alternative to foie gras and caviar.
Coconut clams with green curry and Thai herbs Easy

Coconut clams with green curry and Thai herbs

Chef Mickaël Bui offers a recipe for clams that can be replaced by mussels, the secret of which lies in the coconut milk and green curry sauce.
Monkfish cheek, coconut broth and vegetable spaghetti Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.
Cod, verbena-mint broth, spring vegetables Easy

Cod, verbena-mint broth, spring vegetables

For this dish of steamed cod, chef Virginie Guitard uses vegetable trimmings for an anti-gaspi recipe.
Veal quasi, green asparagus, rösti Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.
Watermelon and rhubarb harissa Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.
Asparagus dog

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.
Arctic char and green asparagus Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.
White asparagus, smoked tarama and asparagus-hazelnut milk Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.
Cookie de partage de Michalak Easy

Cookie de partage de Michalak

Barbecued asparagus Easy

Barbecued asparagus

In this recipe by chef Eugenio Anfuso, barbecued asparagus is accompanied by two condiments: miso egg yolk and mango peanut.
Octopus with cebettes and old bread Easy

Octopus with cebettes and old bread

Australian chef Luke Dolphin shares a simple recipe for cooking octopus, while making the most of slightly past-due bread to avoid wastage.
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