Chefs' recipes

Intermediate

Paris-brest hazelnut

Chef Gabriel Gras Fernandez and pastry chef Jorice Sardain have teamed up to open an address in the 18th arrondissement. Discover their recipe for the popular hazelnut paris-brest.

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Intermediate

Paris-brest hazelnut

Chef Gabriel Gras Fernandez and pastry chef Jorice Sardain have teamed up to open an address in the 18th arrondissement. Discover their recipe for the popular hazelnut paris-brest.

Easy

Beef Wellington

Sommelier Pierre Guignard has opened a gourmet bistro in Paris's 9th arrondissement with Belgian chef David Meert. Good wines and classic dishes, reinvented or not, are on the menu, such as this beef Wellington.

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Easy

Beef Wellington

Intermediate

Red mullet fillet, romesco and lemon condiment, old vinegar sauce

Circle in Lyon owes its name to the Circles album by Mac Miller, rapped by the couple at the helm of the restaurant, Bastian Ruga and Agathe Drevet. The chef's personal cuisine is reflected in this recipe for red mullet.

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Intermediate

Scallops, marinated coral and crispy seaweed tuile

This recipe is a good example of how chefs Clémence Goupil and Alex Néel of the Normandy restaurant Roze love to prepare scallops in their entirety.

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Chef Clémence Goupil et Alex NÉEL

Restaurant Roze
14920 MATHIEU

Intermediate

Pork tongue, pear and cauliflower from Charles Coulombeau

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Intermediate

Citrus oyster tartar with smoked potato cream

This recipe from chef Clément Guyon, a native of Laval, combines oysters with citrus fruits to give this shellfish a new way of eating.

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Intermediate

Scallops, beard broth with seaweed and iodized condiment

Based in Saint-Malo, it's only natural that chef Quentin Durand offers a Breton-influenced cuisine. Passionate about scallops, he shares a recipe he created on his arrival at Maison Vermer, which has been a resounding success.

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Chef Quentin DURAND

Restaurant Maison Vermer
35400 SAINT-MALO

Intermediate

Jean Sulpice's celery risotto

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Easy

Veal and oyster tartare

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.

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Pressed pig cheek and duck foie gras

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.

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Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

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Intermediate

Tangerine and tonka bean crepes by Nina Métayer

For Chandeleur, or any other occasion, discover Nina Métayer's original recipe for pancakes with mandarin and tonka beans

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Easy

Tatin of celery and white pepper refreshed with yogurt

Nicolas & Cécilia Gautier opened a twelve-seat table d'hôte in their Picardy home in response to their desire to do something more sincere and get closer to their guests. This recipe for celery tatin reflects that spirit.

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Easy

Orange beet

For her appearance in 109, Le Sang Neuf de la gastronomie française, chef Cécile Lévy (La Baignoire, Paris 2e) entrusted us with a simple but effective recipe for beet salad with orange.

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Easy

Foie gras with saikyo miso, dashi-melted daikon

Opening his own restaurant has long been a dream for Japanese chef Kenichi Yamamoto, and now he's making it come true in the French capital. Although he uses Japanese products, he applies the techniques of French cuisine.

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Easy

Pollack with celery and chervil beurre blanc

Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).

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Chef Arnaud DARBAS

Restaurant Agapes
31000 TOULOUSE