Pork ribs with achiote
Mexican chef Othoniel Alvarez Castaneda reveals his secret for successful oven-roasted ribs thanks to a marinade with achiote, a spice from America.
Chefs' recipes
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Veal head croquettes
Veal head croquettes
Here's the recipe for delicious calf's head croquettes with a new twist on gribiche sauce, crisp to perfection and soft on the inside.
Two-course monkfish "mer à terre
Lebanese chef Vartivar Jarkezian combines monkfish and poultry in a land-sea recipe whose star vegetable is salsify.
Berlingots of goat's cheese, cream and mushroom shavings
Discover an original pasta recipe combining goat's cheese and button mushrooms.
Hugo Ehrhardt's rabbit confit and smoked eel terrine
Hugo Ehrhardt, winner of the Jeune Talent Grand Est 2023 trophy, offers an original terrine recipe combining confit Alsace rabbit and smoked eel with woodruff and fresh radish.
Pike & radish
Discover chef Enzo Duchesne's airy recipe for pike in mousseline, radish in pickles and Jerusalem artichokes in bavaroise.
Lamb brochette with celery and spiced juice & wild herb brioche
Quentin Allirand, chef at La Ferme du Bien-Être, proposes a recipe featuring roasting and local flora.
Pizza soufflée, Parma ham, candied pears, hazelnuts and parmesan cream
For a change from the classic Margherita pizza, discover Italian chef Giovanni Spataro's soufflé pizza recipe.
Confit trout, quinoa & pike roe
Loïc Renand and Anthony Vial, chefs at mountain restaurant Poya, showcase a local fish in a top-notch recipe: Savoy trout.
Orgé like a cappuccino
Laura Boit, pastry chef with chef Baptiste Lavallez in their restaurant Vivace, uses Orgé - a barley coffee from the Graine de Breton brand - in a gourmet dessert recipe.
Fourme cheese, broad bean and verbena tacos
Instead of corn tortillas, buckwheat is used here, and the avocado guacamole is replaced by a bean version. An original recipe for those who want a change from the classic taco.
