Chefs' recipes

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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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.

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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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).

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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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

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

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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Thibault MARTEL

Chef Baptiste Emilio RIVIÈRE

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

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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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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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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