Chefs' recipes

Main dish

Rhine barbels katsu sando style

Want to impress your friends with a 3-toque dish? You'll need time and attention to detail to prepare Rhine barbel katsu sando style, by chef Lucas Engel of restaurant Enfin.

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Lucas ENGEL

Main dish

Rhine barbels katsu sando style

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Lucas ENGEL

Starter

Vichyssoise, cold Mona Lisa potato soup & summer truffles

A truly simple local dish, Vichyssoise is enhanced into a gourmet plate by Fabrice Giraud. In his restaurant Le Beslay, the soup is made with Mona Lisa potatoes and summer truffles.

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Starter

Vichyssoise, cold Mona Lisa potato soup & summer truffles

A truly simple local dish, Vichyssoise is enhanced into a gourmet plate by Fabrice Giraud. In his restaurant Le Beslay, the soup is made with Mona Lisa potatoes and summer truffles.

Starter

Grilled sardines, zucchini, bell pepper condiment, sauce vierge

Camila Sexas has just what it takes to treat yourself on a budget. At Ohrizon, she cooks grilled sardines, served with zucchini, bell pepper condiment and sauce vierge.

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Main dish

Mackerel, peas & buckwheat

Gérald Guille's dish is easy, accessible and visually appealing. Pureté's chef unveils a mackerel, followed by peas and buckwheat.

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Starter

Purple artichokes, candied kombu avocado mousse, iced ribot milk

Chef Sébastien Méhaux of L'Émoi de Mets restaurant shares his recipe for purple artichokes, served with a kombu confit avocado mousse and glazed ribot milk.

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Chef Sébastien MÉHAUX

Restaurant La Table d'Antoine
03200 VICHY

Starter

Grilled sardines, fresh goat cheese, organic cucumber condiment, juice frappé

Fancy a light, fresh dish? Matthieu Pasgrimaud's recipe at Le 1825 - Château de la Brûlaire, for grilled sardines with fresh goat's cheese, organic cucumber condiment and jus frappé, is here.

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Chef Matthieu PASGRIMAUD

Restaurant Domaine des Etangs - Dyades
16310 MASSIGNAC

Starter

Artichoke fritters, spicy tomato paste, bois boudran sauce

Are you a fan of spicy dishes? Domitia chef Jérôme Faure has just the thing. Artichoke knobs in fritters with a spicy tomato paste and bois boudran sauce are sure to wake you up.

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Main dish

Beef Tiradito

For a change from the classic tartare, Bar de la Dégustation chef Carlos Gomez has the solution. His beef tiradito is bathed in a passion broth with fresh, marine flavors.

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Main dish

Saint-pierre, zucchini, coconut, parsley & pea coulis

Corentin Ogor, chef at Haut-Linage restaurant, introduces us to a light, verdant dish: saint-pierre, followed by zucchini, coconut, parsley coulis and peas.

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Chef Corentin OGOR

Restaurant Haut-Linage
29760 PENMARC'H

Main dish

Gnocchi with shellfish, fennel, aniseed & coriander coulants

The Grand Chef of Demain Île-de-France 2023, Tom Meyer at Granite, concocts a technical dish for culinary aficionados with his gnocchi cœur coulant with shellfish, fennel, aniseed and coriander.

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Chef Tom MEYER

Restaurant La Chèvre d'Or
06360 ÈZE

Starter

Green asparagus with dulse-black wheat butter, cockles, sea salt condiment

Discover green asparagus and its black dulse-wheat butter, accompanied by cockles and a marine-malt condiment, by Mathieu Menguy at Nous Restaurant.

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Starter

Shellfish & zucchinis sweet almond purée, curry-tarragon vinaigrette

In his Maison Cachée (2 toques), Alban Chartron presents a simple dish of shellfish and zucchini, served with sweet almond purée and a curry-tarragon vinaigrette.

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Starter

Veal tartar, artichokes with sherry vinegar & hazelnuts

At Mano, Maximilien Kuzniar explores veal tartare in an atypical recipe. He combines it with artichokes in sherry vinegar, hazelnuts and a few samphire.

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Chef Maximilien KUZNIAR

Restaurant Mano
92100 BOULOGNE-BILLANCOURT

Main dish

Veal sweetbreads, vegetable sauce, smoked anchovies, pistachio slivers

Land and sea are in the hands of Pierre-Michaël Martin. The Chez Pimousse chef binds the sweetness of a sweetbread apple and smoked anchovies, with a vegetable drop and pistachio slivers.

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Chef Pierre-Michaël MARTIN

Restaurant Chez Pimousse
69001 LYON

Main dish

Pata negra, potato & Espelette pepper ravioli

At Chez Dante, Rébecca Beaufour's pata negra, potato and Espelette pepper ravioli plunges you into a sunny dish with Spanish accents.

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Chef Rébecca BEAUFOUR

Restaurant Dante
75010 PARIS

Main dish

Royale of asparagus, octopus in virgin vinaigrette & paleta ham

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Starter

Celery root cooked in hay, its remoulade, parmesan cream & truffle

Are you a lover of plant products from the earth? The celeriac cooked in hay, accompanied by its remoulade and a cream of parmesan and truffle from Takashi Aoki and David Etcheverry, of Impressions restaurant, is there for you.

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