Chefs' recipes
RECIPIES
Easy
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Mille-crêpes with matcha tea and yuzu cream by Hélène Darroze
Perfect for Chandeleur or any other occasion, discover Hélène Darroze's innovative recipe for mille-crêpes with matcha tea and yuzu cream, featured on the dessert menu of her restaurant Jòia.
RECIPIES
Easy
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Mille-crêpes with matcha tea and yuzu cream by Hélène Darroze
Perfect for Chandeleur or any other occasion, discover Hélène Darroze's innovative recipe for mille-crêpes with matcha tea and yuzu cream, featured on the dessert menu of her restaurant Jòia.
RECIPIES
Intermediate
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Intermediate
Pom Pom mushrooms, foie gras with verbena and iodized broth
RECIPIES
Intermediate
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Pom Pom mushrooms, foie gras with verbena and iodized broth
Based near the Spanish border in Céret, chef Kevin De Porre declares himself 100% locavore and looks for alternatives to exotic products (like Kofé instead of coffee). He shares with us a recipe based on an unusual mushroom: Pom Pom.
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.
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.
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.
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.
Langoustine, zucchini flower and basil
In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.
Colorful tomatoes, iodized-glazed aigo broth
David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.
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.
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.
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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