Chefs' recipes
370 results
Flame-seared salmon fillet, with Béarnaise sauce and melt-in-your-mouth potatoes
Chef Florian Barbarot pays homage to the classic steak-french fries-salad-Béarnaise sauce dish by reimagining it with Norwegian salmon, creating a lighter, more balanced version.
Salmon belly fish soup poached blanquette-style, pearl barley with skyr
Chef Florian Barbarot creates a fusion of Norwegian Fiskesuppe and French blanquette featuring Norwegian salmon in a recipe designed to reduce food waste by making full use of the entire fish.
Gravlax salmon with beet juice, crunchy quinoa, and mustard sauce
Chef Florian Barbarot puts a new spin on traditional Norwegian gravlaks: salmon marinated in miso and beet juice, served with crunchy quinoa and a light mustard sauce.
"Étang des Dombes" crayfish, pickle broth, and dill oil
Jean-Michel Carrette, chef at the restaurant Aux Terrasses in Tournus, serves crayfish from the Étang des Dombes—boiled, shelled, and served warm—along with cubes of celery marinated in calamansi vinegar, daikon radish balls, a beetroot-and-onion pickle broth, roasted buckwheat seeds, and dill oil.
Red mullet fillets, anise-flavored marinade, and a robust sauce
Lionel Giraud, chef at Maison Saint-Crescent in Narbonne, unveils his red mullet flower: fillets of Gulf of Lion rock mullet marinated in a star anise and pastis infusion, shaped into a rosette, coated in a rich sauce of mullet bones and livers with saffron, served with a saffron-confit potato flower.
Tagliatelle with Mediterranean herb sauce and caramelized fennel
Marco Vigano, chef at Piero TT, serves up homemade tagliatelle made with 30 egg yolks, arranged on a bed of tomato sauce, accompanied by finely diced fennel caramelized in honey and deglazed with white balsamic vinegar, all bound together in a quick emulsion of butter and chives.
Asparagus Dog
Yann Leclercq and Jessica Montange, chefs at Le Lynn restaurant in Rumilly, revisit the hot dog with Landes white asparagus, onion confit with balsamic vinegar, onion pickles with Sichuan pepper, mustard seed pickles, homemade mayonnaise and jellied asparagus cream.
Pierogi recipe by Maxime Szczepaniak
Maxime Szczepaniak, chef at the Mandibule restaurant in Alixan, offers homemade pierogi: a dough kneaded the day before, filled with garlic and savory potatoes, fermented cabbage, button mushrooms and fromage blanc, poached then browned in butter.
Modern bouillabaisse
Ilane Tinchant, chef at L'Oursin - L'Hôtel Bleu in Carry-le-Rouet, revisits the bouillabaisse in a modern form: a fine stuffing of gurnard enveloping a heart of frozen rock soup, set between two slices of Nordic bread colored with a blowtorch.
Foie gras poached in mulled wine
Jérémy Galvan offers a foie gras poché au vin chaud, a blend of sweetness, roundness and spice: the foie gras is seasoned with chili pepper, frozen and then plunged into a boiling marinade of red wine, crème de mûre, blackcurrant coulis and honey, before being left to rest for 48 hours.
