Please wait

Gault&Millau

News
Restaurants
Wines
Champagnes
Spirits
Wine Estate
Hotels
Artisans
Recipies
People
Utensils
Gourmet itineraries
Tomorrow's chefs
Partners
Newsletters
FAQ

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Chefs' recipes

Saint-pierre, zucchini, coconut, parsley & pea coulis Main dish

Saint-pierre, zucchini, coconut, parsley & pea coulis

Corentin Ogor, chef at Haut-Linage restaurant, introduces us to a light, verdant dish: saint-pierre, followed by zucchini, coconut, parsley coulis and peas.
More information
Chef Corentin OGOR
Restaurant Haut-Linage
29760 PENMARC'H
Saint-pierre, zucchini, coconut, parsley & pea coulis
Main dish

Saint-pierre, zucchini, coconut, parsley & pea coulis

More information
Chef Corentin OGOR
Restaurant Haut-Linage
29760 PENMARC'H
Gnocchi with shellfish, fennel, aniseed & coriander coulants Main dish

Gnocchi with shellfish, fennel, aniseed & coriander coulants

The Grand Chef of Demain Île-de-France 2023, Tom Meyer at Granite, concocts a technical dish for culinary aficionados with his gnocchi cœur coulant with shellfish, fennel, aniseed and coriander.
More information
Chef Tom MEYER
Restaurant La Chèvre d'Or
06360 ÈZE
Gnocchi with shellfish, fennel, aniseed & coriander coulants
Main dish

Gnocchi with shellfish, fennel, aniseed & coriander coulants

More information
Chef Tom MEYER
Restaurant La Chèvre d'Or
06360 ÈZE
Green asparagus with dulse-black wheat butter, cockles, sea salt condiment Starter

Green asparagus with dulse-black wheat butter, cockles, sea salt condiment

Discover green asparagus and its black dulse-wheat butter, accompanied by cockles and a marine-malt condiment, by Mathieu Menguy at Nous Restaurant.
Read
Shellfish & zucchinis sweet almond purée, curry-tarragon vinaigrette Starter

Shellfish & zucchinis sweet almond purée, curry-tarragon vinaigrette

In his Maison Cachée (2 toques), Alban Chartron presents a simple dish of shellfish and zucchini, served with sweet almond purée and a curry-tarragon vinaigrette.
Read
Veal tartar, artichokes with sherry vinegar & hazelnuts Starter

Veal tartar, artichokes with sherry vinegar & hazelnuts

At Mano, Maximilien Kuzniar explores veal tartare in an atypical recipe. He combines it with artichokes in sherry vinegar, hazelnuts and a few samphire.
More information
Chef Maximilien KUZNIAR
Restaurant Mano
92100 BOULOGNE-BILLANCOURT
Veal sweetbreads, vegetable sauce, smoked anchovies, pistachio slivers Main dish

Veal sweetbreads, vegetable sauce, smoked anchovies, pistachio slivers

Land and sea are in the hands of Pierre-Michaël Martin. The Chez Pimousse chef binds the sweetness of a sweetbread apple and smoked anchovies, with a vegetable drop and pistachio slivers.
More information
Chef Pierre-Michaël MARTIN
Restaurant Chez Pimousse
69001 LYON
Pata negra, potato & Espelette pepper ravioli Main dish

Pata negra, potato & Espelette pepper ravioli

At Chez Dante, Rébecca Beaufour's pata negra, potato and Espelette pepper ravioli plunges you into a sunny dish with Spanish accents.
More information
Chef Rébecca BEAUFOUR
Restaurant Dante
75010 PARIS
Royale of asparagus, octopus in virgin vinaigrette & paleta ham Main dish

Royale of asparagus, octopus in virgin vinaigrette & paleta ham

Read
Celery root cooked in hay, its remoulade, parmesan cream & truffle Starter

Celery root cooked in hay, its remoulade, parmesan cream & truffle

Are you a lover of plant products from the earth? The celeriac cooked in hay, accompanied by its remoulade and a cream of parmesan and truffle from Takashi Aoki and David Etcheverry, of Impressions restaurant, is there for you.
Read
Monkfish tail polenta & may vegetables, langoustine sauce Main dish

Monkfish tail polenta & may vegetables, langoustine sauce

Valentin Ferte of the Bellus Fortis restaurant offers a light spring dish, monkfish tail, complemented by polenta and May vegetables, and finally a langoustine sauce.
Read
Vegetarian pot-au-feu, beaufort gnocchi, seasonal vegetables Main dish

Vegetarian pot-au-feu, beaufort gnocchi, seasonal vegetables

In the mood for comfort food? Romain Casas and Tiphaine Mollard give you their version of vegetarian Pot-au- feu, with beaufort gnocchi and seasonal vegetables at Restaurant Deux - Bistrot de chefs.
More information
Chef Tiphaine Mollard & Romain CASAS
Restaurant Deux Restaurant
75011 PARIS
Spring egg Starter

Spring egg

At Narro restaurant, chef Kazuma Chikuda's "spring egg" dish is laid out almost like a nest. This recipe, which will only take you three quarters of an hour to prepare, is easy and affordable.
Read
Rack of pork, creamy peas & andouille tartlet Main dish

Rack of pork, creamy peas & andouille tartlet

L'Insouciant and its chef Corentin Courtien are pure Sarthe products, just like his expert plate: rack of pork, followed by creamy peas and andouille tartlet.
Read
Plancha knives Starter

Plancha knives

30 minutes on the clock for an easy-to-make summer dish à la plancha to enjoy under the sun. That's the aim of Razor clams à la plancha and their sauce vierge by Léopold Imbert and Hippolyte Talaya at Sables.
Read
Pork loin, barley, asparagus & goosefoot Main dish

Pork loin, barley, asparagus & goosefoot

Discover pork loin, followed by barley, asparagus and goosefoot, a dish created by Louis Leprêtre and Simone Pien at their Normandy establishment Les Mets Chai.
Read
Mackerel au chalumeau, spinach & Breton radish flakes Starter

Mackerel au chalumeau, spinach & Breton radish flakes

Just under an hour's cooking time for a light, tasty recipe. That's the promise of mackerel au chalumeau, served with spinach shoots and Breton radish by Lucas Bahuon, chef at restaurant le 1825 - Château de la Brûlaire.
Read
Grilled asparagus, cockles and smoked carrot Starter

Grilled asparagus, cockles and smoked carrot

This easy recipe transforms your plate into a colorful garden with sea scents. How do you do it? With a dish of grilled asparagus, topped with smoked cockles and carrots from chef Cédric Bruneau of restaurant Fezi.
More information
Chef Cédric BRUNEAU
Restaurant Fezi
35706 RENNES
See More

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners