Chefs' recipes
RECIPIES
Intermediate
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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.
RECIPIES
Intermediate
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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.
RECIPIES
Easy
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Samké Harra
Samké harra is a Lebanese sharing mezze based on fish marinated in lemon juice and served with a tahini sauce.
Goat cheese, peas, seaweed and chives by Maxime Bouttier
In this recipe, raw cream is layered with a tartar of seaweed and peas cooked in a custard sauce, then topped with a goat's cheese siphon.
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.
Ravioli with white pudding & veal head
The chef duo reinvent the traditional Catalan escudella soup in a ravioli version. The pilotas (spicy meatballs) are used as stuffing, and the ravioles are eaten in the broth.
100% green lentils from Louis Festa
In this recipe, lentils are prepared in a variety of ways: dried, in a siphon, in risotto, puffed...
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.
Brick pastry, egg and cauliflower
In his recipe, Breton chef Romain Le Cordroch garnishes sheets of brick pastry with a cold-cooked egg, and a kiwi sorrel coulis with cauliflower.
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PARTNERS
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