Chefs' recipes
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Pollack with celery and chervil beurre blanc
Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).
RECIPIES
Easy
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Pollack with celery and chervil beurre blanc
Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).
RECIPIES
Easy
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Roast chicken by Thibaut Spiwack
Discover chef Thibaut Spiwack's tips for perfectly cooked roast chicken.
Oysters poached in their own water, ham siphon and samphire pickles
This oyster recipe by chef Kilian Boudard is accompanied by a cocktail pairing by Jodie Bongert, Joki's barmaid. The duo's dishes and cocktails are equally sophisticated.
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.
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.
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.
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.
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.
Langoustine, zucchini flower and basil
In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.
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.
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.
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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