Strawberry, goosefoot & flax
Camille and Bastian Loridat are keen to make the most of local flora, as in this strawberry recipe to which they have added égopode, a wild plant found in undergrowth.
Chefs' recipes
Easy
Fountain salmon, asparagus & strawberries
Fountain salmon, asparagus & strawberries
Strawberry and asparagus tartare, pan-seared salmon and a white wine sauce make up this springtime recipe from chef Oscar Garcia.
Fried soft-boiled egg
Tomatoes, the star accompaniment to chef Alexandre Goniak's soft-boiled egg. So, we prepare a cocktail tomato, tomato water & spicy tomato condiment.
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.
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.
Lamb chops
In this recipe, barbecued lamb chops are served with ajo blanco, grilled potatoes, cherry tomatoes and candied peppers.
Hake terrine
Make your own hake terrine (or any other white fish) with this simple recipe from chef Joan Bois.
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.
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.
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.
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.
