Chefs' Recipes

Search A city, a restaurant, a chef, a recipe, ...

No result...

No results found

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

Type de plat

Starter (113)
Main dish (146)
Dessert (22)

Difficulté

Easy (122)
Intermediate (77)
Expert (18)

RECIPIES 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

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

Easy

Dolce vita niçoise

RECIPIES Easy

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.

Main dish

Chef

Xavier Mathieu

Restaurant

La Table de Xavier Mathieu 84220 JOUCAS

Main dish

Chef

Xavier Mathieu

Restaurant

La Table de Xavier Mathieu 84220 JOUCAS

Easy

Vitello tonnato

Lyonnais chef Thomas Asti gives us his version of vitello tonnato, a classic Italian dish.

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.

Easy

Baked prawns (bbq), yellow wine sauce

Instead of meat, chef Noémie Cadré uses barbecued clams and sweet potatoes in this warm-weather recipe.

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.

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).

Chef

Lucas Dumelie

Restaurant

Séchex-Nous 74200 MARGENCEL

Easy

Buewespätzle with peas and lemon cream

Chef François Ash of Strasbourg restaurant Madeleine gives his recipe for buewespätzle, an Alsatian potato specialty.

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.

Chef

Alexandre Juton

Restaurant

Inspirations 56000 VANNES

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.

Chef

Antoine Huguenin

Restaurant

Huna le Restaurant 67130 WALDERSBACH

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.

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.