Chefs' recipes
"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 full-bodied sauce
Lionel Giraud, chef at Maison Saint-Crescent in Narbonne, unveils his red mullet dish: red mullet fillets from the Gulf of Lion marinated in an anise-infused mixture of pastis and star anise, arranged in a rosette shape, topped with a rich sauce made from red mullet bones and livers seasoned with saffron, and served with a saffron-candied 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.
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.
Figs and cloves, burrata, fig leaf snow and fig tart
Sandro Micheli, chef at the Louis XV - Alain Ducasse at the Hôtel de Paris in Monaco, has created an exceptional starter based around figs: a flaky tart topped with almond cream and marmalade, a burrata condiment with two marmalades, an iced snow with fig leaf wine and a fig sauce flavored with cloves.
Tagliatelle with Sainte-Maure cream, shiitake and grilled fruit
Damien Chery and Antoine Jeudi, from Auberge du Bon Laboureur, offer tagliatelle topped with a smooth Sainte-Maure cheese cream, accompanied by poached shiitake and crushed grilled fruit, for a generous dish with the flavors of Touraine.
