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Chefs' recipes

RECIPIES Easy
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Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Grilled Figatellu with crispy breadcrumbs
RECIPIES Easy
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Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
RECIPIES Easy
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Dolce vita niçoise
Easy
Dolce vita niçoise
RECIPIES Easy
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Dolce vita niçoise
Easy
Dolce vita niçoise
For chefs Anaëlle Maizières and Fabien Benhamou, la dolce vita niçoise means peppers, anchovies, ricotta, hazelnuts, basil and, of course, olive oil.
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Vitello tonnato
Easy
Vitello tonnato
Lyonnais chef Thomas Asti gives us his version of vitello tonnato, a classic Italian dish.
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Trout and pike terrine
Intermediate
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.
Baked prawns (bbq), yellow wine sauce
Easy
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
Easy
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.
Lamb & ratatouille polychrome
Expert
Lamb & ratatouille polychrome
In this top-notch recipe, chef Lucas Dumelie gives his reinterpretation of ratatouille as an accompaniment to lamb (rack, saddle, kidneys).
Buewespätzle with peas and lemon cream
Easy
Buewespätzle with peas and lemon cream
Chef François Ash of Strasbourg restaurant Madeleine gives his recipe for buewespätzle, an Alsatian potato specialty.
Tagliata of bull from the manades, eggplants, mint & pine nuts
Easy
Tagliata of bull from the manades, eggplants, mint & pine nuts
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Fermented beans and hemp cookies, cheese ice cream
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.
Saint-pierre, fennel, banyuls, nantais butter
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.
Fermented beans and hemp cookies, cheese ice cream
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.
Almond tarator, cherry tomatoes, black radish pickles
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.
Black pudding terrine
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.
St. Pierre, fennel, mushrooms and saffron broth
Intermediate
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.
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