Chefs' recipes
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Red bell pepper, chorizo & crunchy fennel panna cotta
Canopée chef Grégory Bonaccini reinterprets the panna cotta recipe in a savory version, featuring peppers.
RECIPIES
Easy
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Red bell pepper, chorizo & crunchy fennel panna cotta
Canopée chef Grégory Bonaccini reinterprets the panna cotta recipe in a savory version, featuring peppers.
RECIPIES
Easy
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Easy
Tartar of Saint-Jean-de-Luz tuna, a salad of coral lentils, green beans & apricots.
RECIPIES
Easy
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Tartar of Saint-Jean-de-Luz tuna, a salad of coral lentils, green beans & apricots.
Chef Olivier Vitte of Annécien restaurant Bistro Sauvage reveals his recipe for Saint-Jean-de-Luz tuna tartare accompanied by a salad of coral lentils, green beans & apricots.
Beef, beet and raspberry tartar
Japanese chef Satoshi Amitsu reveals the secrets behind his recipe for beef tartare with beet, raspberry, smoked ricotta, black sesame crumble and red shiso veil.
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!
Turbot and broccoli dishes
In this fish dish, the chef uses broccoli in 4 variations: grated heads, roasted stems, a purée and cooked heads.
Matured monkfish and artichoke barigoule by Clément Lessoud
To accompany this white-fleshed fish, the chef from the Toulouse restaurant Hortùs takes a Provençal recipe, artichoke barigoule, and adds artichoke chips, purée and black garlic mayonnaise.
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.
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.
Tacos with cod tempura
For her cod tempura tacos, Mexican chef Manon Liétard adds a fennel-pomelo condiment, green mayo and trout roe.
Tomatoes, red berries & ricotta
Discover the recipe from Lyon's Armada restaurant: a sweet and savory salad with tomatoes, strawberries and raspberries, with a zero-waste tip for reusing damaged tomatoes.
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.
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