Chefs' Recipes

RECIPIES Intermediate

Black pudding terrine

For the black pudding terrine recipe, chef Olivier Kohen gives the keys to making your own black pudding. The terrine is accompanied by French peas and purple garlic cream.

RECIPIES Intermediate

Intermediate

Black pudding terrine

For the black pudding terrine recipe, chef Olivier Kohen gives the keys to making your own black pudding. The terrine is accompanied by French peas and purple garlic cream.

RECIPIES Intermediate

Intermediate

St. Pierre, fennel, mushrooms and saffron broth

RECIPIES Intermediate

Intermediate

St. Pierre, fennel, mushrooms and saffron broth

Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.

Easy

Muge pickles

Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Easy

Marinated salmon with beet pulp

Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.

Lemon tea cake

An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Chef

Martin Maumet

Restaurant

Oktobre 75006 PARIS

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.

Easy

Chocolate soufflé

For chocolate lovers, here's an easy 25-minute recipe for chocolate soufflé from chef Rémi Poulain.

Easy

Dishes, fresh herbs and flowers

For sunny days, chef Louis Vatelier gives his recipe for a salad of fresh herbs and flowers with goat's cheese faisselle whipped cream.

Intermediate

Faux foie gras and VegeKviar tartlet

Chef Simon Flaouter proposes a recipe for a vegetarian alternative to foie gras and caviar.

Easy

Coconut clams with green curry and Thai herbs

Chef Mickaël Bui offers a recipe for clams that can be replaced by mussels, the secret of which lies in the coconut milk and green curry sauce.

Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.