Chefs' Recipes

Easy

Cromesquis of frog & parsley pesto

Is eating frogs a fantasy? Not for chef Samuel Boulle, who makes them into cromesquis to (re)discover this classic of French gastronomy.

Read

Easy

Cromesquis of frog & parsley pesto

Is eating frogs a fantasy? Not for chef Samuel Boulle, who makes them into cromesquis to (re)discover this classic of French gastronomy.

Expert

Romain Bersan's rabbit confit ravioli

Chef Romain Bersan accompanies his rabbit confit ravioli with a creamy chenin and thyme sauce and beet pulp with a hint of acai. A complex but delicious recipe.

Read

Expert

Romain Bersan's rabbit confit ravioli

Chef Romain Bersan accompanies his rabbit confit ravioli with a creamy chenin and thyme sauce and beet pulp with a hint of acai. A complex but delicious recipe.

Intermediate

Carrot declension

Japanese chef Ryuji Sato's recipe features carrots. Whether in hummus, vinaigrette, raw or poached, carrots appeal to all palates.

Read

Easy

The carrot-dog

Fancy a vegetarian hot dog that's not at all boring? Chef Baptiste Berger makes a splash by replacing the sausage with a carrot.

Read

Easy

Caillette de cochon

Discover caillette, minced pork meatballs, a specialty of southern France, with this recipe from chef Noa Guindeuil.

Read

Easy

Prat-Ar-Coum 00 oyster pan-fried with beurre blanc emulsion by Thibault Nizard

Thibault Nizard, 2023 world champion of Lièvre à la Royale, doesn't just make game dishes. Discover how he sublimates oysters in all simplicity.

Read

Easy

Muge, tangy carrots, bottarga, lime & nasturtiums

True to the seafaring name of his Marseilles restaurant Ékume, chef Edgar Bosquez unveils a fish recipe that's easy to make again at home.

More information

Chef Edgar BOSQUEZ

Restaurant Ékume
13007 MARSEILLE

Easy

Octopus, green vegetable curry, crispy Jerusalem artichoke

Chefs Cristina and Pierre Chomet (Top Chef and winners of the Gault&Millau Dotation) deliver their recipe for curried poularde, mixing culinary influences as they like to do in their Parisian restaurant Ambos.

More information

Chef Pierre CHOMET

Restaurant Ambos
75006 PARIS

Intermediate

Mussels marinière revisited

How about mussels marinière with a twist this Sunday? Discover seaside chefs Alexia Chaumont and Florentin Vasseur's interpretation of this classic recipe.

More information

Chef Alexia CHAUMONT

Chef Florentin VASSEUR

Easy

Quail, watercress & sea beans

Introduce yourself to seaweed cuisine with Utopie chef Tristan Weinling's recipe for poultry and sea beans.

More information

Chef Tristan WEINLING

Restaurant Utopie
68420 GUEBERSCHWIHR

Easy

Confit trout with ground ivy

Discover the minty, lemony taste of ground ivy in a simple fish recipe by chef Maxime Ardin.

More information

Maxime ARDIN

Easy

Wagyu Sukiyaki

Like pot-au-feu, fondue and other stews, sukiyaki is a comforting dish ideal for winter. Discover this Japanese fondue with this simple, tasty recipe from Japanese chef Yuji Mikuriya.

Read

Intermediate

Magescq pigeon with oriental spices, winegrower semolina & chickpeas

Grégory Ménard, chef at Terrae in the Basque Country, offers a recipe combining local produce, Magescq pigeon and Espelette pepper with a twist.

Read

Intermediate

Farmhouse pork loin glazed with eel, Rudy's mushrooms and Julie's seaweed

Chef Clément Torres, winner of the Dotation Gault&Millau, gives us his tips for a successful land-sea recipe.

Read

Expert

Whiting, butternut tartlet, pumpkin-mandarin juice

Chef Marc-Antoine Lepage reveals a winter recipe centered around squash and mandarin oranges. A recipe for those who want to challenge themselves!

Read

Easy

Lightly smoked leek, Bigorre bacon & beaufort emulsion

Yann Foucher, chef at the René slope restaurant in Savoie, has come up with a simple, gourmet mountain recipe that will wow your guests right from the start.

Read