Chefs' Recipes

Intermediate

Veal tartare

Chef François-Xavier Sailly, winner of the Terroir d'Exception Hauts-de-France 2023 trophy, sublimates veal loin in a tartar seasoned with wild garlic mayonnaise.

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Chef François-Xavier SAILLY

Restaurant Schorre
80230 SAINT-VALERY-SUR-SOMME

Intermediate

Veal tartare

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Chef François-Xavier SAILLY

Restaurant Schorre
80230 SAINT-VALERY-SUR-SOMME

Easy

Pork ribs with achiote

Mexican chef Othoniel Alvarez Castaneda reveals his secret for successful oven-roasted ribs thanks to a marinade with achiote, a spice from America.

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Easy

Pork ribs with achiote

Mexican chef Othoniel Alvarez Castaneda reveals his secret for successful oven-roasted ribs thanks to a marinade with achiote, a spice from America.

Easy

Veal head croquettes

Here's the recipe for delicious calf's head croquettes with a new twist on gribiche sauce, crisp to perfection and soft on the inside.

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Expert

Two-course monkfish "mer à terre

Lebanese chef Vartivar Jarkezian combines monkfish and poultry in a land-sea recipe whose star vegetable is salsify.

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Chef Vartivar JARKEZIAN

Restaurant Campelli
75001 PARIS

Intermediate

Stuffed squid and risotto

Discover chef Simon Jouët's recipe for squid with risotto, burnt cauliflower and a white sage sauce.

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Simon JOUËT

Easy

Beet, katsuobushi & peanut

Try the plant-based beet recipe from the chef of Parisian restaurant Chenapan, full of finesse and lightness, with fine, slightly crunchy petals.

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Chef Bruno LAPORTE

Restaurant Chenapan
75009 PARIS

Expert

Pollock gravlax, raw pearl cream & radishes

For his gravlax recipe, Parisian chef Arnaud Baptiste uses three types of oil (mint, dill and paprika) to season it.

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Arnaud BAPTISTE

Intermediate

Berlingots of goat's cheese, cream and mushroom shavings

Discover an original pasta recipe combining goat's cheese and button mushrooms.

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Chef Nicolas LORAND

Restaurant Auberge aux 4 Saisons
68140 MUNSTER

Intermediate

Hugo Ehrhardt's rabbit confit and smoked eel terrine

Hugo Ehrhardt, winner of the Jeune Talent Grand Est 2023 trophy, offers an original terrine recipe combining confit Alsace rabbit and smoked eel with woodruff and fresh radish.

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Chef Hugo EHRHARDT

Restaurant Restaurant Partage
67140 ANDLAU

Easy

Pike & radish

Discover chef Enzo Duchesne's airy recipe for pike in mousseline, radish in pickles and Jerusalem artichokes in bavaroise.

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Intermediate

Lamb brochette with celery and spiced juice & wild herb brioche

Quentin Allirand, chef at La Ferme du Bien-Être, proposes a recipe featuring roasting and local flora.

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Easy

Salmon steak, cauliflower cream and watercress pesto

Japanese chef Yumika Tokita revisits the classic salmon and cauliflower dish with a marinade based on soy sauce and mirin.

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Easy

Grilled octopus with creamy potatoes

Chef Antoine Latry combines octopus and chorizo with a creamy potato, chili and pineapple sauce for a very tasty recipe.

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Easy

Pizza soufflée, Parma ham, candied pears, hazelnuts and parmesan cream

For a change from the classic Margherita pizza, discover Italian chef Giovanni Spataro's soufflé pizza recipe.

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Expert

Confit trout, quinoa & pike roe

Loïc Renand and Anthony Vial, chefs at mountain restaurant Poya, showcase a local fish in a top-notch recipe: Savoy trout.

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Dessert

Orgé like a cappuccino

Laura Boit, pastry chef with chef Baptiste Lavallez in their restaurant Vivace, uses Orgé - a barley coffee from the Graine de Breton brand - in a gourmet dessert recipe.

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Intermediate

Fourme cheese, broad bean and verbena tacos

Instead of corn tortillas, buckwheat is used here, and the avocado guacamole is replaced by a bean version. An original recipe for those who want a change from the classic taco.

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