Chefs' recipes

Intermediate

Roasted scallops with juniper butter, fermented cabbage and mushrooms

At the Hôtel du Golf in the Vercors region, chef Ludovic Nardozza heads the Asterales restaurant, renewing his menu daily in line with the seasons and the harvest. This recipe for scallops with mushrooms is taken from Sang Neuf de la gastronomie française 2025.

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Intermediate

Roasted scallops with juniper butter, fermented cabbage and mushrooms

Intermediate

Back of pearly cod & celery in all its states, fermented milk & lovage chive oil

Winner of the Dotation Gault&Millau, chef Alexandre Papin is offering a 5-course blind menu in his restaurant, originally a barn, in La Bernadière, in which this recipe has already appeared.

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Intermediate

Back of pearly cod & celery in all its states, fermented milk & lovage chive oil

Winner of the Dotation Gault&Millau, chef Alexandre Papin is offering a 5-course blind menu in his restaurant, originally a barn, in La Bernadière, in which this recipe has already appeared.

Easy

Tagliolini with mussels

In Paris's 9th arrondissement, Adami chef Alfredo Sartore serves dishes that reflect his experience, a mix of French and Italian cuisine, as in this pasta recipe.

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Intermediate

Wild mushroom and hazelnut tartlets, creamy fermented cep juice

This tartlet recipe from 109, Le Sang Neuf de la gastronomie française is representative of the local, alpine cuisine offered by chef Pieter Riedijk at his Achillée mountain restaurant in Bozel near Courchevel.

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Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

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Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

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Intermediate

Langoustine, zucchini flower and basil

In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.

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Easy

Artichoke à la barigoule & poached egg

Chef Naomi Ogaki of 703, a Parisian restaurant, gives her tips on how to succeed with the Provençal recipe for artichoke barigoule.

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Easy

Zucchini from flower to stem by Omar Dhiab

Omar Dhiab, his restaurant's eponymous chef, shows how to cook zucchini in its entirety and in a variety of ways.

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Easy

Colorful tomatoes, iodized-glazed aigo broth

David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.

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Easy

Semi-cooked tuna with apricot-rosemary marmalade

Chef Julien Gourmelen of Jardin Délice creates a sweet-and-sour recipe for semi-cooked line-raised white tuna, apricot-rosemary marmalade and chorizo-saffron jus.

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Easy

Duck tartare with sweet and sour condiment

To play up the sweet-savory aspect of his recipe, Capélo chef Angel Morales combines maple syrup and walnut oil with peach and duck breast in his vinaigrette.

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Angel MORALES

Easy

Red bell pepper, chorizo & crunchy fennel panna cotta

Canopée chef Grégory Bonaccini reinterprets the panna cotta recipe in a savory version, featuring peppers.

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Chef Grégory BONACCINI

Restaurant Canopée
69001 LYON

Easy

Tartar of Saint-Jean-de-Luz tuna, a salad of coral lentils, green beans & apricots.

Chef Olivier Vitte of Annécien restaurant Bistro Sauvage reveals his recipe for Saint-Jean-de-Luz tuna tartare accompanied by a salad of coral lentils, green beans & apricots.

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Chef Olivier VITTE

Restaurant Bistro Sauvage
74000 ANNECY

Easy

Beef, beet and raspberry tartar

Japanese chef Satoshi Amitsu reveals the secrets behind his recipe for beef tartare with beet, raspberry, smoked ricotta, black sesame crumble and red shiso veil.

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Chef Satoshi AMITSU

Restaurant Baillotte
75006 PARIS

Intermediate

Horse mackerel, cucumber water, capers

To prepare his chichards, chef Matan Zaken of Parisian restaurant Nhome first pickles them before marinating them in a blend of olive and grapeseed oils and yuzu and lime juice.

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Intermediate

Éclairs with peas and smoked trout

No more chocolate and coffee éclairs! Discover the savory version of this pastry by Jean-Baptiste Mazaud, winner of the Tradition d'Aujourd'hui Occitanie 2023 trophy and chef at restaurant Meurette.

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Chef Jean-Baptiste MAZAUD

Restaurant Meurette
31160 ROUÈDE