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Chefs' recipes

Marinated chicken tacos with corn and cumin bread Intermediate

Marinated chicken tacos with corn and cumin bread

Alban Joriot, chef at Brutal restaurant in Lyon's 2nd arrondissement, gives his interpretation of tacos with marinated chicken, creamed corn, sumac yogurt and fresh herb salad in a cumin puff bun.
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Marinated chicken tacos with corn and cumin bread
Intermediate

Marinated chicken tacos with corn and cumin bread

Alban Joriot, chef at Brutal restaurant in Lyon's 2nd arrondissement, gives his interpretation of tacos with marinated chicken, creamed corn, sumac yogurt and fresh herb salad in a cumin puff bun.
Gnocchi with mushrooms Easy

Gnocchi with mushrooms

What to do with gnocchi? Parisian chef Maxime Lellouche accompanies them with a mushroom cream and parmesan curry crumble.
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Gnocchi with mushrooms
Easy

Gnocchi with mushrooms

What to do with gnocchi? Parisian chef Maxime Lellouche accompanies them with a mushroom cream and parmesan curry crumble.
Pork parmentier with black miso Intermediate

Pork parmentier with black miso

Occitan chef Charlotte Bauduret revisits the classic shepherd's pie by incorporating miso, and for this recipe there's no need for an oven!
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Duck legs confit, Puy lentils, spicy jus Easy

Duck legs confit, Puy lentils, spicy jus

Chef Magali Martini of Parisian restaurant Bombance likes to mix techniques such as salting and maturing. Here, duck legs are left to rest in coarse salt for 6 hours before being confit.
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Textured Bordeaux cep and poached-fried egg Intermediate

Textured Bordeaux cep and poached-fried egg

You can enjoy this recipe to the accompaniment of baroque music in the Lyon restaurant of chef Jean-Baptiste Magno and sommelier Jérôme Sabatier.
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Grilled octopus and oyster mushrooms Easy

Grilled octopus and oyster mushrooms

Chef Grégoire James from Caen's Augia restaurant shares his recipe for octopus, broad bean, mesclun and oyster mushroom salad.
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The onion of my childhood Easy

The onion of my childhood

Chef Alexandre Baumard draws inspiration from the flavors of his childhood to create this onion-based recipe. Presented in onion bowls, onions are used in soubise, compote and crumble.
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Chef Alexandre BAUMARD
Restaurant Amicis
33000 BORDEAUX
Cauliflower tabbouleh, canut brains, merguez breadcrumbs Easy

Cauliflower tabbouleh, canut brains, merguez breadcrumbs

Chef Sarah Hamza prepares Mediterranean-influenced French cuisine with a focus on African products. This tabbouleh recipe is one example, with a date molasses vinaigrette.
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Grilled leeks, matcha sauce and pistachio praline Easy

Grilled leeks, matcha sauce and pistachio praline

Rather than sipping his matcha, chef Benoît Cadot of Marseille's Prémices restaurant makes a sauce to accompany leeks and a pistachio praline. A recipe where green predominates.
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Cauliflower tempura, feta-maple syrup cream, black garlic Easy

Cauliflower tempura, feta-maple syrup cream, black garlic

Tony Laurent-Perrot, chef at Le Plūm, prepares a world cuisine, without borders, freely revisited to the Castelroussins in the image of this cauliflower tempura recipe.
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Mademoiselle Debeauvais's pillow Expert

Mademoiselle Debeauvais's pillow

Inspired by the pillow of the beautiful aurora, this pâté en croûte recipe was created by chef Paul Iacono as a wedding gift for his then-wife Delphine Debeauvais.
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Chef Paul IACONO
Restaurant Le Violon d'Ingres
67000 STRASBOURG
Mackerel, Brussels sprouts and Meyer lemon Easy

Mackerel, Brussels sprouts and Meyer lemon

Clémence Taillandier serves bistronomic cuisine in her Lille restaurant Pulpe, and offers a fresh recipe for fish and Brussels sprouts that's full of flavor, and perfect for making at home.
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Chef Clémence Taillandier et Philippe PLATEL
Restaurant Pulpe
59043 LILLE
Ossobuco in saffron plin agnolotti Intermediate

Ossobuco in saffron plin agnolotti

Chef Olivier Parise has devised a 6-sequence pasta tasting menu for his Italian restaurant Mets. He has simplified for us his recipe for ossobuco en agnolotti, a staple on his menu.
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Burgundy snails Meurette style Easy

Burgundy snails Meurette style

What could be more local than Burgundy snails for a Burgundian restaurant? Chef François Pelletier's cuisine at Saint-Loup is both traditional in its basics and modern in its dressings and techniques.
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Chef François PELLETIER
Restaurant Le Saint-Loup
71240 SAINT-LOUP-DE-VARENNES
Andouille from Jargeau in brioche, beet, Orléans mustard Intermediate

Andouille from Jargeau in brioche, beet, Orléans mustard

Chef Marie Gricourt has opened her own restaurant, Gric, where she and her team serve classic local cuisine with a twist, such as her recipe for andouille de Jargeau in brioche.
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Chef Marie GRICOURT
Restaurant Gric
45000 ORLÉANS
Citrus fruits, candied yuzu, yuzu sorbet, Chinese grapefruit and meringue Expert

Citrus fruits, candied yuzu, yuzu sorbet, Chinese grapefruit and meringue

Chef Valentina Giacobbe and pastry chef Julien Ingaud-Jaubert of Lille's Ginko restaurant share a recipe for a technical citrus dessert. It's a great way to get ideas for your own desserts.
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Paris-brest hazelnut Intermediate

Paris-brest hazelnut

Chef Gabriel Gras Fernandez and pastry chef Jorice Sardain have teamed up to open an address in the 18th arrondissement. Discover their recipe for the popular hazelnut paris-brest.
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