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Chefs' recipes

Artichoke à la barigoule & poached egg Easy

Artichoke à la barigoule & poached egg

Chef Naomi Ogaki of 703, a Parisian restaurant, gives her tips on how to succeed with the Provençal recipe for artichoke barigoule.
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Artichoke à la barigoule & poached egg
Easy

Artichoke à la barigoule & poached egg

Chef Naomi Ogaki of 703, a Parisian restaurant, gives her tips on how to succeed with the Provençal recipe for artichoke barigoule.
Zucchini from flower to stem by Omar Dhiab Easy

Zucchini from flower to stem by Omar Dhiab

Omar Dhiab, his restaurant's eponymous chef, shows how to cook zucchini in its entirety and in a variety of ways.
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Zucchini from flower to stem by Omar Dhiab
Easy

Zucchini from flower to stem by Omar Dhiab

Omar Dhiab, his restaurant's eponymous chef, shows how to cook zucchini in its entirety and in a variety of ways.
Colorful tomatoes, iodized-glazed aigo broth Easy

Colorful tomatoes, iodized-glazed aigo broth

David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.
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Semi-cooked tuna with apricot-rosemary marmalade Easy

Semi-cooked tuna with apricot-rosemary marmalade

Chef Julien Gourmelen of Jardin Délice creates a sweet-and-sour recipe for semi-cooked line-raised white tuna, apricot-rosemary marmalade and chorizo-saffron jus.
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Duck tartare with sweet and sour condiment Easy

Duck tartare with sweet and sour condiment

To play up the sweet-savory aspect of his recipe, Capélo chef Angel Morales combines maple syrup and walnut oil with peach and duck breast in his vinaigrette.
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Angel MORALES
Red bell pepper, chorizo & crunchy fennel panna cotta Easy

Red bell pepper, chorizo & crunchy fennel panna cotta

Canopée chef Grégory Bonaccini reinterprets the panna cotta recipe in a savory version, featuring peppers.
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Chef Grégory BONACCINI
Restaurant Canopée
69001 LYON
Tartar of Saint-Jean-de-Luz tuna, a salad of coral lentils, green beans & apricots. Easy

Tartar of Saint-Jean-de-Luz tuna, a salad of coral lentils, green beans & apricots.

Chef Olivier Vitte of Annécien restaurant Bistro Sauvage reveals his recipe for Saint-Jean-de-Luz tuna tartare accompanied by a salad of coral lentils, green beans & apricots.
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Chef Olivier VITTE
Restaurant Bistro Sauvage
74000 ANNECY
Beef, beet and raspberry tartar Easy

Beef, beet and raspberry tartar

Japanese chef Satoshi Amitsu reveals the secrets behind his recipe for beef tartare with beet, raspberry, smoked ricotta, black sesame crumble and red shiso veil.
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Chef Satoshi AMITSU
Restaurant Baillotte
75006 PARIS
Horse mackerel, cucumber water, capers Intermediate

Horse mackerel, cucumber water, capers

To prepare his chichards, chef Matan Zaken of Parisian restaurant Nhome first pickles them before marinating them in a blend of olive and grapeseed oils and yuzu and lime juice.
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Éclairs with peas and smoked trout Intermediate

Éclairs with peas and smoked trout

No more chocolate and coffee éclairs! Discover the savory version of this pastry by Jean-Baptiste Mazaud, winner of the Tradition d'Aujourd'hui Occitanie 2023 trophy and chef at restaurant Meurette.
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Chef Jean-Baptiste MAZAUD
Restaurant Meurette
31160 ROUÈDE
Vanilla, apricot & verbena parfait Dessert

Vanilla, apricot & verbena parfait

For this easy-to-make-at-home frozen dessert, the chef adds apricot quarters and coulis, and verbena jelly. Perfect for summer!
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Chef Adrien PINOT
Restaurant 585
33000 BORDEAUX
Turbot and broccoli dishes Easy

Turbot and broccoli dishes

In this fish dish, the chef uses broccoli in 4 variations: grated heads, roasted stems, a purée and cooked heads.
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Dried Isigny trout, fresh goat's cheese, fennel Expert

Dried Isigny trout, fresh goat's cheese, fennel

This springtime floral dish requires a bit of skill to make. Discover the chef's tips for success!
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Matured monkfish and artichoke barigoule by Clément Lessoud Intermediate

Matured monkfish and artichoke barigoule by Clément Lessoud

To accompany this white-fleshed fish, the chef from the Toulouse restaurant Hortùs takes a Provençal recipe, artichoke barigoule, and adds artichoke chips, purée and black garlic mayonnaise.
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Chef Clément LESSOUD
Restaurant Hortùs
31000 TOULOUSE
Cherry beet chocolate Dessert

Cherry beet chocolate

For this chocolate dessert, chef Thibault Le Goff combines fresh cherries in vinaigrette with beet powder and tuile to enhance the ganache and cocoa crumble.
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Zucchinis stuffed with verbena, basil and wormwood Easy

Zucchinis stuffed with verbena, basil and wormwood

Discover this Mediterranean and vegetarian recipe from the three childhood friends behind the Parisian restaurant HuThoPi (Hugo, Thomas and Pierre).
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Octopus with saffron rice, peas & burnt bell pepper Easy

Octopus with saffron rice, peas & burnt bell pepper

Octopus, saffron risotto and burnt bell pepper condiment... this is chef Baptiste David's simple and easy recipe.
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