Chefs' Recipes

Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.

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Chef Mickaël BRAURE

Restaurant Rillons
59242 TEMPLEUVE-EN-PÉVÈLE

Easy

Veal quasi, green asparagus, rösti

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Chef Mickaël BRAURE

Restaurant Rillons
59242 TEMPLEUVE-EN-PÉVÈLE

Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.

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Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.

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Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

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Chef Alicia Chardon ET FLORIAN BRAISSAND

Restaurant La Table Floralie
73100 AIX-LES-BAINS

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

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Easy

Cookie de partage de Michalak

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Easy

Barbecued asparagus

In this recipe by chef Eugenio Anfuso, barbecued asparagus is accompanied by two condiments: miso egg yolk and mango peanut.

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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.

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Easy

Mushroom tart

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

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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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