Chefs' recipes
RECIPIES
Easy
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Fresh herb tomatoes, Yu Xiang sauce, furikake, fried garlic
To enjoy tomatoes in a different way, why not accompany them with a Yu Xiang sauce (made from chili bean and soy sauces, vinegar and chili pepper) and a homemade furikake (Japanese condiment)?
RECIPIES
Easy
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Fresh herb tomatoes, Yu Xiang sauce, furikake, fried garlic
To enjoy tomatoes in a different way, why not accompany them with a Yu Xiang sauce (made from chili bean and soy sauces, vinegar and chili pepper) and a homemade furikake (Japanese condiment)?
RECIPIES
Dessert
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Strawberry, goosefoot & flax
Camille and Bastian Loridat are keen to make the most of local flora, as in this strawberry recipe to which they have added égopode, a wild plant found in undergrowth.
Fountain salmon, asparagus & strawberries
Strawberry and asparagus tartare, pan-seared salmon and a white wine sauce make up this springtime recipe from chef Oscar Garcia.
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.
Roasted skate wing
Benjamin Schmitt, eponymous chef of his Parisian restaurant (formerly Hectar), accompanies roasted skate with French peas and a beurre blanc with cockles.
Brittany blue lobster with cauliflower mousseline
In this seafood recipe, lobster and cauliflower mousseline are complemented by strawberries in red wine and a spider crab coral emulsion.
Lamb chops
In this recipe, barbecued lamb chops are served with ajo blanco, grilled potatoes, cherry tomatoes and candied peppers.
100% green lentils from Louis Festa
In this recipe, lentils are prepared in a variety of ways: dried, in a siphon, in risotto, puffed...
Land-sea raw-cooked
For his land-sea recipe, chef Yoan Delorme chose to combine marinated sardines, beef tartare and citrus fruit. All topped with a chard leaf.
Beets by Félix Monteils & Pic Saint-Loup goats by Clément Briand-Seurat
In this recipe, chef Clément Briand-Seurat uses beet in a variety of forms: in rolls, candied, pickled and juiced.
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.
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