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75016 Paris
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Chefs' recipes

Gravlax trout at Arbre de Vie Intermediate

Gravlax trout at Arbre de Vie

Loïc Deletraz, chef at L'Arborescence, proposes an original recipe based on Terroir Café 73's "L'Arbre de Vie" infusion.
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Gravlax trout at Arbre de Vie
Intermediate

Gravlax trout at Arbre de Vie

Loïc Deletraz, chef at L'Arborescence, proposes an original recipe based on Terroir Café 73's "L'Arbre de Vie" infusion.
Hare à la royale Expert

Hare à la royale

A classic hunting dish, hare à la royale requires time and expertise. Discover the recipe of Manon Guichard, chef at Bonnotte.
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Chef Manon NEGRETTI-GUICHARD
Restaurant Bonnotte
92100 BOULOGNE-BILLANCOURT
Hare à la royale
Expert

Hare à la royale

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Chef Manon NEGRETTI-GUICHARD
Restaurant Bonnotte
92100 BOULOGNE-BILLANCOURT
Snails & Morteau sausage nems Intermediate

Snails & Morteau sausage nems

Simon Brenet, chef at Momentum in the heart of Besançon's Citadelle, revisits the nem with Comtois snails and Morteau sausage.
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Apples and celery sticks Dessert

Apples and celery sticks

With a background in pastry-making, chef Virginie Thenot offers a simple, tasty dessert combining fruit, vegetables and Breton shortbread.
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Pig, cherry, tarragon and arrowroot
Main dish

Pig, cherry, tarragon and arrowroot

This pig-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.
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Chef Matthias MARC
Restaurant Substance
75116 PARIS
Citrus, honey & granola Dessert

Citrus, honey & granola

Ama's pastry chef, Manon Grasset, proposes a honey-citrus granola ideal for a successful brunch.
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Chef Manon GRASSET
Restaurant Ama
64250 CAMBO-LES-BAINS
Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette Easy

Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette

Discover squid in a simple recipe spiced just right by Etika chef Alexandre Willaume.
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Clams, smoked aioli & obione Easy

Clams, smoked aioli & obione

English chef Edward Delling-Williams, who lives in La Manche, has come up with an easy recipe for clams in the style of Manche's salt meadows.
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Chef Edward DELLING-WILLIAMS
Restaurant The Presbytere
50200 HEUGUEVILLE-SUR-SIENNE
Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine Intermediate

Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine

Benjamin Breton, chef at L'Auberge de Lucinges in the Haute-Savoie region of France, honors celery in a delicate tart.
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Chef Benjamin BRETON
Restaurant L'Auberge de Lucinges
74380 LUCINGES
100% roach and rose apple Easy

100% roach and rose apple

Guillaume Foucault, chef at the Grand Chaume in the Château de Chaumont and a great specialist in fruit and vegetables, has brought a rare species of apple to the fore in a simple, delicious recipe.
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Guillaume FOUCAULT
Artichoke barigoule, tagetes flower vegetables, shrimp consommé Starter

Artichoke barigoule, tagetes flower vegetables, shrimp consommé

Artichoke barigoule, tagetes flower vegetables and shrimp consommé make up the expert plate created by La Chabotterie chef Benjamin Patissier.
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Chef Benjamin PATISSIER
Restaurant La Chabotterie
85260 MONTRÉVERD
Purple tartlet, homemade mustard yoghurt & candied egg yolk Dessert

Purple tartlet, homemade mustard yoghurt & candied egg yolk

Want to impress your friends? The mauve tartlet, made with homemade mustard yoghurt and candied egg yolk by chef Thomas Benady at the Auberge Sauvage, is a tasty and graphic recipe to make!
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Chef Thomas BENADY
Restaurant L'Auberge Sauvage
50170 SERVON
Mackerel & fermented beet pickles Starter

Mackerel & fermented beet pickles

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Chef Georgiana VIOU
Restaurant Rouge - Margaret Hôtel Chouleur
30033 NIMES
Shiso taco Starter

Shiso taco

Are you a fan of Japanese, plant-based cuisine? Lucie Berthier Gembara, chef at Sépia, shows you her "shiso taco", a fresh, green plate ready in less than an hour!
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The tomato Starter

The tomato

Hugo Konter, chef at Aliveta, takes us on a journey to Provence with his tomato and caper-anchovy-lemon confit condiment, served with black olives and a wild herb tomato water.
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Glénan fish ceviche with wakame & avocado cream Starter

Glénan fish ceviche with wakame & avocado cream

At AC Le Levier, Arnaud and César Le Levier share their recipe for Glénan varnish ceviche with wakame and avocado cream. Serve and enjoy in the shell!
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Rhine barbels katsu sando style Main dish

Rhine barbels katsu sando style

Want to impress your friends with a 3-toque dish? You'll need time and attention to detail to prepare Rhine barbel katsu sando style, by chef Lucas Engel of restaurant Enfin.
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Lucas ENGEL
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