Trout and pike terrine
For his fish terrine, chef Mickael Marcoux chose two freshwater fish: fario trout and pike. Serve with a wild garlic and spinach purée.
Chefs' recipes
Easy
Baked prawns (bbq), yellow wine sauce
Baked prawns (bbq), yellow wine sauce
Instead of meat, chef Noémie Cadré uses barbecued clams and sweet potatoes in this warm-weather recipe.
Cod, eggplant, coffee
Maxime Le Gallo, chef from Caen, delivers a simple recipe for cod, eggplant and coffee, following the adage that the most complicated thing is to keep it simple.
Fermented beans and hemp cookies, cheese ice cream
In this recipe by chef Guillaume Winterstein, piglet is presented as a roast loin, saddle as porchetta and leg as a knuckle of ham.
Saint-pierre, fennel, banyuls, nantais butter
In this recipe, chef Alexandre Juton accompanies saint-pierre with fennel purée and confit, and a beurre nantais sauce.
Fermented beans and hemp cookies, cheese ice cream
A fan of fermentation, chef Antoine Huguenin shares his recipe for fermented beans and a cookie made from hemp seeds.
St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Marinated salmon with beet pulp
Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.
