Chefs' recipes

Intermediate

Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine

Benjamin Breton, chef at L'Auberge de Lucinges in the Haute-Savoie region of France, honors celery in a delicate tart.

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Chef Benjamin BRETON

Restaurant L'Auberge de Lucinges
74380 LUCINGES

Intermediate

Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine

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Chef Benjamin BRETON

Restaurant L'Auberge de Lucinges
74380 LUCINGES

Easy

100% roach and rose apple

Guillaume Foucault, chef at the Grand Chaume in the Château de Chaumont and a great specialist in fruit and vegetables, has brought a rare species of apple to the fore in a simple, delicious recipe.

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Guillaume FOUCAULT

Easy

100% roach and rose apple

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Guillaume FOUCAULT

Starter

Artichoke barigoule, tagetes flower vegetables, shrimp consommé

Artichoke barigoule, tagetes flower vegetables and shrimp consommé make up the expert plate created by La Chabotterie chef Benjamin Patissier.

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Chef Benjamin PATISSIER

Restaurant La Chabotterie
85260 MONTRÉVERD

Dessert

Purple tartlet, homemade mustard yoghurt & candied egg yolk

Want to impress your friends? The mauve tartlet, made with homemade mustard yoghurt and candied egg yolk by chef Thomas Benady at the Auberge Sauvage, is a tasty and graphic recipe to make!

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Chef Thomas BENADY

Restaurant L'Auberge Sauvage
50170 SERVON

Starter

Mackerel & fermented beet pickles

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Chef Georgiana VIOU

Restaurant Rouge - Margaret Hôtel Chouleur
30033 NIMES

Starter

Shiso taco

Are you a fan of Japanese, plant-based cuisine? Lucie Berthier Gembara, chef at Sépia, shows you her "shiso taco", a fresh, green plate ready in less than an hour!

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Starter

The tomato

Hugo Konter, chef at Aliveta, takes us on a journey to Provence with his tomato and caper-anchovy-lemon confit condiment, served with black olives and a wild herb tomato water.

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Starter

Glénan fish ceviche with wakame & avocado cream

At AC Le Levier, Arnaud and César Le Levier share their recipe for Glénan varnish ceviche with wakame and avocado cream. Serve and enjoy in the shell!

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Main dish

Rhine barbels katsu sando style

Want to impress your friends with a 3-toque dish? You'll need time and attention to detail to prepare Rhine barbel katsu sando style, by chef Lucas Engel of restaurant Enfin.

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Lucas ENGEL

Main dish

Smoked cod tacos, Nikkei guacamole & teriyaki shiso glaze

At the Vesper restaurant, no more cutlery and finger food with smoked cod tacos, followed by nikkei guacamole and teriyaki shiso lacquering by Lucas Felzine.

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Starter

Vichyssoise, cold Mona Lisa potato soup & summer truffles

A truly simple local dish, Vichyssoise is enhanced into a gourmet plate by Fabrice Giraud. In his restaurant Le Beslay, the soup is made with Mona Lisa potatoes and summer truffles.

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Starter

Grilled sardines, zucchini, bell pepper condiment, sauce vierge

Camila Sexas has just what it takes to treat yourself on a budget. At Ohrizon, she cooks grilled sardines, served with zucchini, bell pepper condiment and sauce vierge.

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Main dish

Mackerel, peas & buckwheat

Gérald Guille's dish is easy, accessible and visually appealing. Pureté's chef unveils a mackerel, followed by peas and buckwheat.

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Starter

Purple artichokes, candied kombu avocado mousse, iced ribot milk

Chef Sébastien Méhaux of L'Émoi de Mets restaurant shares his recipe for purple artichokes, served with a kombu confit avocado mousse and glazed ribot milk.

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Chef Sébastien MÉHAUX

Restaurant La Table d'Antoine
03200 VICHY

Starter

Grilled sardines, fresh goat cheese, organic cucumber condiment, juice frappé

Fancy a light, fresh dish? Matthieu Pasgrimaud's recipe at Le 1825 - Château de la Brûlaire, for grilled sardines with fresh goat's cheese, organic cucumber condiment and jus frappé, is here.

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Matthieu PASGRIMAUD

Starter

Artichoke fritters, spicy tomato paste, bois boudran sauce

Are you a fan of spicy dishes? Domitia chef Jérôme Faure has just the thing. Artichoke knobs in fritters with a spicy tomato paste and bois boudran sauce are sure to wake you up.

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Main dish

Beef Tiradito

For a change from the classic tartare, Bar de la Dégustation chef Carlos Gomez has the solution. His beef tiradito is bathed in a passion broth with fresh, marine flavors.

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