Chefs' Recipes

Easy

Goat cheese, peas, seaweed and chives by Maxime Bouttier

In this recipe, raw cream is layered with a tartar of seaweed and peas cooked in a custard sauce, then topped with a goat's cheese siphon.

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Chef Maxime BOUTTIER

Restaurant Géosmine
75011 PARIS

Easy

Goat cheese, peas, seaweed and chives by Maxime Bouttier

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Chef Maxime BOUTTIER

Restaurant Géosmine
75011 PARIS

Easy

Roasted skate wing

Benjamin Schmitt, eponymous chef of his Parisian restaurant (formerly Hectar), accompanies roasted skate with French peas and a beurre blanc with cockles.

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Easy

Roasted skate wing

Benjamin Schmitt, eponymous chef of his Parisian restaurant (formerly Hectar), accompanies roasted skate with French peas and a beurre blanc with cockles.

Intermediate

Brittany blue lobster with cauliflower mousseline

In this seafood recipe, lobster and cauliflower mousseline are complemented by strawberries in red wine and a spider crab coral emulsion.

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Easy

Lamb chops

In this recipe, barbecued lamb chops are served with ajo blanco, grilled potatoes, cherry tomatoes and candied peppers.

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Easy

Hake terrine

Make your own hake terrine (or any other white fish) with this simple recipe from chef Joan Bois.

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Easy

Ravioli with white pudding & veal head

The chef duo reinvent the traditional Catalan escudella soup in a ravioli version. The pilotas (spicy meatballs) are used as stuffing, and the ravioles are eaten in the broth.

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Intermediate

100% green lentils from Louis Festa

In this recipe, lentils are prepared in a variety of ways: dried, in a siphon, in risotto, puffed...

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Louis FESTA

Intermediate

Land-sea raw-cooked

For his land-sea recipe, chef Yoan Delorme chose to combine marinated sardines, beef tartare and citrus fruit. All topped with a chard leaf.

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Expert

Beets by Félix Monteils & Pic Saint-Loup goats by Clément Briand-Seurat

In this recipe, chef Clément Briand-Seurat uses beet in a variety of forms: in rolls, candied, pickled and juiced.

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Chef Clément BRIAND-SEURAT

Restaurant Céna
34000 MONTPELLIER

Easy

Leek maki with trout roe vinaigrette

In her revisited maki recipe, chef Maëllie Poynard replaces rice with leek whites, and makes an oil from the greens.

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Intermediate

Asparagus confit with buckwheat

Kevin Gourret, chef at Breton restaurant Sao, accompanies his asparagus confit with a smoked Espelette pepper mayonnaise and lobster carcass jus.

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Intermediate

Brick pastry, egg and cauliflower

In his recipe, Breton chef Romain Le Cordroch garnishes sheets of brick pastry with a cold-cooked egg, and a kiwi sorrel coulis with cauliflower.

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Chef Romain LE CORDROCH

Restaurant Bvañ
56000 VANNES

Easy

Two-cooked lettuce, herb mayonnaise, soubise sauce

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Intermediate

Candied rhubarb, vanilla shortbread & meringue

In this rhubarb dessert, chef Matéo Ravel preserves the rhubarb in an almond cream and accompanies it with vanilla shortbread and geranium Italian meringue.

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Chef Matéo RAVEL

Restaurant La Table des Matrus
42000 SAINT-ÉTIENNE

Intermediate

"Green asparagus

Green is at the heart of this recipe by chef Allan Vassor. For this monochrome dish, he combines roasted green asparagus, green Chartreuse sabayon and green anise crumble.

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Chef Allan VASSOR

Restaurant L'Auberge de la Vallée
27550 NASSANDRES SUR RISLE

Intermediate

Respounchous, chicken livers and hearts, Laura Pelou's vinegar juice

Laura Pelou, winner of the Dotation pour les Jeunes Talents Gault&Millau, loves cooking offal, as in this recipe for wild asparagus (respounchous) and poultry livers and hearts.

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Chef Laura PELOU

Restaurant Gram's
31000 TOULOUSE