Candied rhubarb, vanilla shortbread & meringue
In this rhubarb dessert, chef Matéo Ravel preserves the rhubarb in an almond cream and accompanies it with vanilla shortbread and geranium Italian meringue.
Chefs' recipes
Intermediate
"Green asparagus
"Green asparagus
Green is at the heart of this recipe by chef Allan Vassor. For this monochrome dish, he combines roasted green asparagus, green Chartreuse sabayon and green anise crumble.
Respounchous, chicken livers and hearts, Laura Pelou's vinegar juice
Laura Pelou, winner of the Dotation pour les Jeunes Talents Gault&Millau, loves cooking offal, as in this recipe for wild asparagus (respounchous) and poultry livers and hearts.
My grandmother's overcooked asparagus
Alban Chanteloup, winner of the Gault&Millau Jeunes Talents award, shares his grandmother's recipe for asparagus.
Japanese tacos
Discover Chef Alexis Luong's Japanese-style tacos for a new take on fajita nights.
Chocolate hazelnut
Judith Fraissard, pastry chef at Terroir des Vignobles, reveals her chocolate and hazelnut recipe for the more experienced.
Sweetbread heart, French peas, crumbled pretzels
Discover this traditional French dish with an Alsatian twist from Nicolas Frech, chef at La Table du 12 in Turckheim.
Pâté en croûte with Prunelle de Troyes
The chef at Octave restaurant in Troyes uses a local specialty, Prunelle de Troyes, a liqueur made from sloe pits, in his recipe for pâté en croute.
Silk grain veal, plural carrots & "Terre d'Hermès" simmered juice
In this atypical recipe, chef Zian Bodou and his team have created a distillate from all the raw materials that make up the "Terre d'Hermès" fragrance, which they were able to identify after extensive research. The oil is produced in the restaurant using a rotary evaporator.
Poultry quenelle with mussels & celery
Chef Julien Baradel, winner of the Gault&Millau Young Talent Award, accompanies his poultry quenelle with a mussel salad and celery purée.
Monkfish and cauliflower in several textures
In his recipe, Gabriele Ferri, winner of the Gault&Millau Jeunes Talents award, accompanies monkfish with cauliflower in several textures, Beluga lentils and a bagna cauda sauce.
