Chefs' Recipes

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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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.

Easy

Mushroom tart

Chef Jérémy Grosdidier reveals the recipe for mushroom tarts, the signature dish of Parisian restaurant Pristine.

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Easy

Mushroom tart

Chef Jérémy Grosdidier reveals the recipe for mushroom tarts, the signature dish of Parisian restaurant Pristine.

Intermediate

Chlodnik

Polish chef Piotr Korzen (Matka in Paris 3e) gives his version of the recipe for chlodnik, Polish beet soup, in a version adapted to the French palate.

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Chef Piotr KORZEN

Restaurant Matka
75003 PARIS

Easy

Mushroom and buckwheat ravioli

In this recipe, chef Killian Holin of Bordeaux's Ost restaurant stuffs his ravioli with shiitake, button mushrooms and ricotta, and accompanies them with a buckwheat emulsion.

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Intermediate

Poultry, corn, camelina

Chef Bastien Djait proposes a recipe based around poultry, with a poulette sauce, corn purée and pickled corn.

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Easy

Beet, feta, mint and hazelnut salad

In the salad by chef Flavien Fortuné (Le Jardin à Levens), the beets are marinated or steamed, the hazelnuts roasted.

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Intermediate

Crispy knuckle of ham with mustard & kohlrabi

For his jambonneau recipe, chef Pierre Forst (Le Bout des Canards, Lorquin) uses a mustard hollandaise sauce and lacto-fermented kohlrabi.

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Chef Pierre FORST

Restaurant Le Bout des Canards
57790 LORQUIN

Easy

Veal tartar

Chef Wilfried Romain's tartare recipe calls for veal, chimichurri sauce and homemade pecorino shortbread.

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Easy

Cod meunière, soubise and kasha stew

Instead of sole, chefs Valentin Vasseur & Léo Barbenson use cod and accompany it with a stew of kasha, toasted buckwheat seeds.

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Easy

Benjamin Chrétien Pear Caramel Soufflé

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Easy

The Trébons onion

Chef Guillaume Chatillon (Freya in Biarritz) shows you how to cook the Trébons onion, a sweet onion from Bigorre, for a starter that will impress your guests.

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Intermediate

Pollack, Roscoff onion texture & walnuts

Winner of the Cuisine de la mer, des lacs et rivières Île-de-France 2024 trophy, chef Jérôme Laurent naturally proposes a fish recipe accompanied by onions.

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Chef Jérôme LAURENT

Restaurant Empreinte
75002 PARIS

Intermediate

Anthony Gerbeau's candied watermelon and lacquered mackerel

Anthony Gerbeau, chef at L'Artimon restaurant (2 toques), combines watermelon and mackerel in a daring recipe, enhanced by a beet vinaigrette and obione shortbread.

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Easy

Red tuna vitello tonnato style

Chef Gauthier Delbé highlights our coasts' bluefin tuna in a recipe for vitello tonnato, a dish to be found at the Beau Boucot restaurant in Tharon-Plage.

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Easy

Hugo Desnoyer's leg of suckling lamb

An emblematic Easter dish, leg of lamb lends itself to many interpretations. Here, Hugo Desnoyer, a butcher renowned for his choice of exceptional meats, shares his version.

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Expert

Hazelnut, lemon

This dessert from pastry chef Kimiko Kinoshita combines shortbread with tuiles, mousse and hazelnut praline, as well as a crumble and black lemon sorbet.

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