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Chefs' recipes

Celery risotto Easy

Celery risotto

Looking for an alternative to rice for risotto? Check out Jules Recoquillon's recipe for celery risotto, a real departure from the beaten track.
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Celery risotto
Easy

Celery risotto

Looking for an alternative to rice for risotto? Check out Jules Recoquillon's recipe for celery risotto, a real departure from the beaten track.
Foie gras passion dumplings Intermediate

Foie gras passion dumplings

Combine foie gras and exotic fruits with Agora chef Guillaume Le Bozec's recipe for a stunning starter.
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Chef Guillaume LE BOZEC
Restaurant Agora
56000 VANNES
Foie gras passion dumplings
Intermediate

Foie gras passion dumplings

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Chef Guillaume LE BOZEC
Restaurant Agora
56000 VANNES
Madong Grand Cru chocolate cream, porcini mushrooms & hazelnut miso Dessert

Madong Grand Cru chocolate cream, porcini mushrooms & hazelnut miso

Create an original recipe for chocolate cremeux, where the forest invites itself in with porcini mushrooms, fir trees and hazelnuts.
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Chef Nicolas GIRARDOT
Restaurant Anico
88250 LA BRESSE
Melon, chilli and kohlrabi by Matthias Marc
Starter

Melon, chilli and kohlrabi by Matthias Marc

This melon-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.
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Chef Matthias MARC
Restaurant Substance
75116 PARIS
Juniper-roasted pigeons, cromesquis legs, red cabbage and blueberry embeurrée Expert

Juniper-roasted pigeons, cromesquis legs, red cabbage and blueberry embeurrée

Mountain restaurant chef Florent Meyer brings the classic roast pigeon up to date. Discover his recipe.
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Sweet and sour Aube trout, creamy horseradish potato, red cabbage Easy

Sweet and sour Aube trout, creamy horseradish potato, red cabbage

Discover chef Clara Reydet's fresh and colorful recipe for a different way of eating trout.
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Snacked cuttlefish guanciale, cockles & remoulade-parsley condiment Easy

Snacked cuttlefish guanciale, cockles & remoulade-parsley condiment

Sardinian chef Matteo Giua from Espelette unveils an easy seafood recipe featuring cuttlefish and cockles.
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Matteo GIUA
Farm quail scorsonères & oak lentins Intermediate

Farm quail scorsonères & oak lentins

For an original poultry recipe, Bordeaux chef Tanguy Laviale turns to free-range quail, black salsify and shiitake mushrooms.
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Chef Tanguy LAVIALE
Restaurant Ressources
33000 BORDEAUX
Camargue oysters, cucumber and kiwi tartar, rye bread ice cream Expert

Camargue oysters, cucumber and kiwi tartar, rye bread ice cream

Discover the signature dish of Julien Richard, chef at Le Seize in Arles, featuring Camargue oysters.
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Gravlax trout at Arbre de Vie Intermediate

Gravlax trout at Arbre de Vie

Loïc Deletraz, chef at L'Arborescence, proposes an original recipe based on Terroir Café 73's "L'Arbre de Vie" infusion.
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Hare à la royale Expert

Hare à la royale

A classic hunting dish, hare à la royale requires time and expertise. Discover the recipe of Manon Guichard, chef at Bonnotte.
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Chef Manon NEGRETTI-GUICHARD
Restaurant Bonnotte
92100 BOULOGNE-BILLANCOURT
Snails & Morteau sausage nems Intermediate

Snails & Morteau sausage nems

Simon Brenet, chef at Momentum in the heart of Besançon's Citadelle, revisits the nem with Comtois snails and Morteau sausage.
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Apples and celery sticks Dessert

Apples and celery sticks

With a background in pastry-making, chef Virginie Thenot offers a simple, tasty dessert combining fruit, vegetables and Breton shortbread.
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Pig, cherry, tarragon and arrowroot
Main dish

Pig, cherry, tarragon and arrowroot

This pig-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.
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Chef Matthias MARC
Restaurant Substance
75116 PARIS
Citrus, honey & granola Dessert

Citrus, honey & granola

Ama's pastry chef, Manon Grasset, proposes a honey-citrus granola ideal for a successful brunch.
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Chef Manon GRASSET
Restaurant Ama
64250 CAMBO-LES-BAINS
Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette Easy

Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette

Discover squid in a simple recipe spiced just right by Etika chef Alexandre Willaume.
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Clams, smoked aioli & obione Easy

Clams, smoked aioli & obione

English chef Edward Delling-Williams, who lives in La Manche, has come up with an easy recipe for clams in the style of Manche's salt meadows.
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Chef Edward DELLING-WILLIAMS
Restaurant The Presbytere
50200 HEUGUEVILLE-SUR-SIENNE
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