Chefs' recipes
RECIPIES
Intermediate
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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.
RECIPIES
Intermediate
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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.
RECIPIES
Easy
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Panisses stuffed with anchovy
Marseille chef Louis Thomas shares his recipe for a Provençal speciality: panisses.
Deviled monkfish, shiso panko, shiitake risotto
Japanese chef Yasuo Nanaumi uses mustard and wasabi to create his spicy sauce. Discover his spicy monkfish and risotto recipe.
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.
Steamed ravioli with saffron squash & natsudaidai
Make vegetarian ravioli from A to Z with a filling of butternut, squash and saffron.
Stuffed morels
Spring, the season of morels, is here! In this recipe, the mushroom is served with mashed potatoes and stuffed with roast guinea fowl.
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.
Near-veal tartar with smoked ketchup
In his recipe, chef Martin De Los Santos presents his veal tartare in a smoked tapioca tuile and topped with a soy egg yolk.
Veal tartare
Chef François-Xavier Sailly, winner of the Terroir d'Exception Hauts-de-France 2023 trophy, sublimates veal loin in a tartar seasoned with wild garlic mayonnaise.
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PARTNERS
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