Chefs' recipes
RECIPIES
Intermediate
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Horse mackerel, cucumber water, capers
To prepare his chichards, chef Matan Zaken of Parisian restaurant Nhome first pickles them before marinating them in a blend of olive and grapeseed oils and yuzu and lime juice.
RECIPIES
Intermediate
See More
Horse mackerel, cucumber water, capers
To prepare his chichards, chef Matan Zaken of Parisian restaurant Nhome first pickles them before marinating them in a blend of olive and grapeseed oils and yuzu and lime juice.
RECIPIES
Intermediate
See More
Éclairs with peas and smoked trout
No more chocolate and coffee éclairs! Discover the savory version of this pastry by Jean-Baptiste Mazaud, winner of the Tradition d'Aujourd'hui Occitanie 2023 trophy and chef at restaurant Meurette.
Vanilla, apricot & verbena parfait
For this easy-to-make-at-home frozen dessert, the chef adds apricot quarters and coulis, and verbena jelly. Perfect for summer!
Cherry beet chocolate
For this chocolate dessert, chef Thibault Le Goff combines fresh cherries in vinaigrette with beet powder and tuile to enhance the ganache and cocoa crumble.
Zucchinis stuffed with verbena, basil and wormwood
Discover this Mediterranean and vegetarian recipe from the three childhood friends behind the Parisian restaurant HuThoPi (Hugo, Thomas and Pierre).
Octopus with saffron rice, peas & burnt bell pepper
Octopus, saffron risotto and burnt bell pepper condiment... this is chef Baptiste David's simple and easy recipe.
Garden green beans, cherry, givernois & dill
Would you like to prepare beans just picked from your garden or bought fresh at the market? Here's a plant-based, summery recipe from Parisian chef Robin Schroeder.
Breton shortbread with seasonal fruits by Naraé Kim
As part of a collaboration between Gault&Millau and Bosch, chef Naraé Kim has created a Sablé Breton with seasonal fruits using Bosch's new Series 6 food processor. Find out how to make this dessert.
Variations on zucchini
Zucchini has pride of place in this recipe, whether grilled or pureed. It's accompanied by creamy oregano feta, crispy black rice gyozas and hibiscus gel.
Strawberries, acacia & parsley
What to pair strawberries with? For the chef at Récolte, a restaurant in the Rennes suburbs, it's parsley ice cream, creaminess and acacia syrup.
Fresh herb tomatoes, Yu Xiang sauce, furikake, fried garlic
To enjoy tomatoes in a different way, why not accompany them with a Yu Xiang sauce (made from chili bean and soy sauces, vinegar and chili pepper) and a homemade furikake (Japanese condiment)?
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