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Chefs' recipes

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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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.
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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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).
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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Garden green beans, cherry, givernois & dill
Easy

Garden green beans, cherry, givernois & dill

Would you like to prepare beans just picked from your garden or bought fresh at the market? Here's a plant-based, summery recipe from Parisian chef Robin Schroeder.
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Robin SCHROEDER
Tacos with cod tempura
Intermediate

Tacos with cod tempura

For her cod tempura tacos, Mexican chef Manon Liétard adds a fennel-pomelo condiment, green mayo and trout roe.
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Manon LIÉTARD
Tomatoes, red berries & ricotta
Intermediate

Tomatoes, red berries & ricotta

Discover the recipe from Lyon's Armada restaurant: a sweet and savory salad with tomatoes, strawberries and raspberries, with a zero-waste tip for reusing damaged tomatoes.
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Chef Thibault MARTEL
Chef Baptiste Emilio RIVIÈRE
Breton shortbread with seasonal fruits by Naraé Kim
Dessert

Breton shortbread with seasonal fruits by Naraé Kim

As part of a collaboration between Gault&Millau and Bosch, chef Naraé Kim has created a Sablé Breton with seasonal fruits using Bosch's new Series 6 food processor. Find out how to make this dessert.
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Pastry Chef Naraé KIM
Restaurant Pur' - Jean-François Rouquette - Park Hyatt Paris-Vendôme
75002 PARIS
Variations on zucchini
Intermediate

Variations on zucchini

Zucchini has pride of place in this recipe, whether grilled or pureed. It's accompanied by creamy oregano feta, crispy black rice gyozas and hibiscus gel.
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Strawberries, acacia & parsley
Dessert

Strawberries, acacia & parsley

What to pair strawberries with? For the chef at Récolte, a restaurant in the Rennes suburbs, it's parsley ice cream, creaminess and acacia syrup.
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Fresh herb tomatoes, Yu Xiang sauce, furikake, fried garlic
Easy

Fresh herb tomatoes, Yu Xiang sauce, furikake, fried garlic

To enjoy tomatoes in a different way, why not accompany them with a Yu Xiang sauce (made from chili bean and soy sauces, vinegar and chili pepper) and a homemade furikake (Japanese condiment)?
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Strawberry, goosefoot & flax
Dessert

Strawberry, goosefoot & flax

Camille and Bastian Loridat are keen to make the most of local flora, as in this strawberry recipe to which they have added égopode, a wild plant found in undergrowth.
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Chef Bastian LORIDAT
Chef Camille LORIDAT
Fountain salmon, asparagus & strawberries
Easy

Fountain salmon, asparagus & strawberries

Strawberry and asparagus tartare, pan-seared salmon and a white wine sauce make up this springtime recipe from chef Oscar Garcia.
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Chef Oscar GARCIA
Restaurant Cueillette
19120 ALTILLAC
Fried soft-boiled egg
Intermediate

Fried soft-boiled egg

Tomatoes, the star accompaniment to chef Alexandre Goniak's soft-boiled egg. So, we prepare a cocktail tomato, tomato water & spicy tomato condiment.
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Chef Alexandre GONIAK
Restaurant AGA
33410 CADILLAC-SUR-GARONNE
Samké Harra
Easy

Samké Harra

Samké harra is a Lebanese sharing mezze based on fish marinated in lemon juice and served with a tahini sauce.
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Chef Najem ATMEH
Chef Corinne BEC
Goat cheese, peas, seaweed and chives by Maxime Bouttier
Easy

Goat cheese, peas, seaweed and chives by Maxime Bouttier

In this recipe, raw cream is layered with a tartar of seaweed and peas cooked in a custard sauce, then topped with a goat's cheese siphon.
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Chef Maxime BOUTTIER
Restaurant Géosmine
75011 PARIS
Roasted skate wing
Easy

Roasted skate wing

Benjamin Schmitt, eponymous chef of his Parisian restaurant (formerly Hectar), accompanies roasted skate with French peas and a beurre blanc with cockles.
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Brittany blue lobster with cauliflower mousseline
Intermediate

Brittany blue lobster with cauliflower mousseline

In this seafood recipe, lobster and cauliflower mousseline are complemented by strawberries in red wine and a spider crab coral emulsion.
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