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Chefs' recipes

Royale of asparagus, octopus in virgin vinaigrette & paleta ham Main dish

Royale of asparagus, octopus in virgin vinaigrette & paleta ham

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Royale of asparagus, octopus in virgin vinaigrette & paleta ham
Main dish

Royale of asparagus, octopus in virgin vinaigrette & paleta ham

Celery root cooked in hay, its remoulade, parmesan cream & truffle Starter

Celery root cooked in hay, its remoulade, parmesan cream & truffle

Are you a lover of plant products from the earth? The celeriac cooked in hay, accompanied by its remoulade and a cream of parmesan and truffle from Takashi Aoki and David Etcheverry, of Impressions restaurant, is there for you.
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Celery root cooked in hay, its remoulade, parmesan cream & truffle
Starter

Celery root cooked in hay, its remoulade, parmesan cream & truffle

Are you a lover of plant products from the earth? The celeriac cooked in hay, accompanied by its remoulade and a cream of parmesan and truffle from Takashi Aoki and David Etcheverry, of Impressions restaurant, is there for you.
Monkfish tail polenta & may vegetables, langoustine sauce Main dish

Monkfish tail polenta & may vegetables, langoustine sauce

Valentin Ferte of the Bellus Fortis restaurant offers a light spring dish, monkfish tail, complemented by polenta and May vegetables, and finally a langoustine sauce.
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Vegetarian pot-au-feu, beaufort gnocchi, seasonal vegetables Main dish

Vegetarian pot-au-feu, beaufort gnocchi, seasonal vegetables

In the mood for comfort food? Romain Casas and Tiphaine Mollard give you their version of vegetarian Pot-au- feu, with beaufort gnocchi and seasonal vegetables at Restaurant Deux - Bistrot de chefs.
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Chef Tiphaine Mollard & Romain CASAS
Restaurant Deux Restaurant
75011 PARIS
Spring egg Starter

Spring egg

At Narro restaurant, chef Kazuma Chikuda's "spring egg" dish is laid out almost like a nest. This recipe, which will only take you three quarters of an hour to prepare, is easy and affordable.
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Rack of pork, creamy peas & andouille tartlet Main dish

Rack of pork, creamy peas & andouille tartlet

L'Insouciant and its chef Corentin Courtien are pure Sarthe products, just like his expert plate: rack of pork, followed by creamy peas and andouille tartlet.
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Plancha knives Starter

Plancha knives

30 minutes on the clock for an easy-to-make summer dish à la plancha to enjoy under the sun. That's the aim of Razor clams à la plancha and their sauce vierge by Léopold Imbert and Hippolyte Talaya at Sables.
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Pork loin, barley, asparagus & goosefoot Main dish

Pork loin, barley, asparagus & goosefoot

Discover pork loin, followed by barley, asparagus and goosefoot, a dish created by Louis Leprêtre and Simone Pien at their Normandy establishment Les Mets Chai.
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Mackerel au chalumeau, spinach & Breton radish flakes Starter

Mackerel au chalumeau, spinach & Breton radish flakes

Just under an hour's cooking time for a light, tasty recipe. That's the promise of mackerel au chalumeau, served with spinach shoots and Breton radish by Lucas Bahuon, chef at restaurant le 1825 - Château de la Brûlaire.
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Grilled asparagus, cockles and smoked carrot Starter

Grilled asparagus, cockles and smoked carrot

This easy recipe transforms your plate into a colorful garden with sea scents. How do you do it? With a dish of grilled asparagus, topped with smoked cockles and carrots from chef Cédric Bruneau of restaurant Fezi.
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Chef Cédric BRUNEAU
Restaurant Fezi
35706 RENNES
Breaded pollack with hyssop, potato and chard cannelloni Main dish

Breaded pollack with hyssop, potato and chard cannelloni

For those who love a challenge, Kévin Alsuguren's dish is for you. His breaded pollack with hyssop, followed by potato and chard cannelloni, requires technique and precision for a laser-like result.
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Kevin ALSUGUREN
Sar, roasted asparagus, Vendeen ham & Kalamata olives Main dish

Sar, roasted asparagus, Vendeen ham & Kalamata olives

In Haute-Loire, land and sea meet in the plates of Charles Bernabé. At Les Cadets, he offers a sar fillet, accompanied by roasted asparagus, Vendée ham and kalamata olives.
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Fricassee of sweetbreads, asparagus and morels, garlic flower Main dish

Fricassee of sweetbreads, asparagus and morels, garlic flower

Émile Cotte of Baca'v shares a Sunday casserole par excellence. His sweetbread fricassee, embellished with asparagus, morels and garlic flower, is sure to delight your table.
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Chef Émile COTTE
Restaurant Baca'v
92100 BOULOGNE-BILLANCOURT
Grenoble-style skate wing 109 - Edition 2023

Grenoble-style skate wing

Fabienne Eymard, chef at Le Moulin de l'Imaginaire, proposes a Grenoble-style skate wing with a comforting aromatic jus.
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Asparagus & spicy salami, snow white and raw yellow like a floating island Main dish

Asparagus & spicy salami, snow white and raw yellow like a floating island

An almost trompe-l'œil floating island, with a base of asparagus and spicy salami, egg whites and a raw yolk in the center, this is a quick-to-make dish from Daniele Lamboglia at Type 55.
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Chef Daniele LAMBOGLIA
Restaurant Type 55
06000 NICE
Snails, spinach purée & garlic coulis Main dish

Snails, spinach purée & garlic coulis

A quick tour of the garden with Cueillette chef Armand Demouy gives us the keys to a simple dish of snails, followed by spinach and a garlic coulis.
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Peanut beef tataki & onion tempura Main dish

Peanut beef tataki & onion tempura

Maison Lavandet chef Julien Lavandat presents a beef tataki with peanut and onion tempura, an easy dish ready in 30 minutes, with universal flavors.
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Chef Julien LAVANDET
Restaurant Maison Lavandet - Le Domaine de Privadière
30190 GARRIGUES-SAINTE-EULALIE
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