Easy
Tagliata of bull from the manades, eggplants, mint & pine nuts
Intermediate
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.
Intermediate
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.
Easy
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.
Easy
Almond tarator, cherry tomatoes, black radish pickles
Chef Thibault Monnerie takes on the recipe for tarator, a cold Bulgarian soup, using almonds, cherry tomatoes and black radish pickles.
Intermediate
Black pudding terrine
For the black pudding terrine recipe, chef Olivier Kohen gives the keys to making your own black pudding. The terrine is accompanied by French peas and purple garlic cream.