Carrot declension
Japanese chef Ryuji Sato's recipe features carrots. Whether in hummus, vinaigrette, raw or poached, carrots appeal to all palates.
Chefs' recipes
Easy
The carrot-dog
The carrot-dog
Fancy a vegetarian hot dog that's not at all boring? Chef Baptiste Berger makes a splash by replacing the sausage with a carrot.
Caillette de cochon
Discover caillette, minced pork meatballs, a specialty of southern France, with this recipe from chef Noa Guindeuil.
Octopus, green vegetable curry, crispy Jerusalem artichoke
Chefs Cristina and Pierre Chomet (Top Chef and winners of the Gault&Millau Dotation) deliver their recipe for curried poularde, mixing culinary influences as they like to do in their Parisian restaurant Ambos.
Mussels marinière revisited
How about mussels marinière with a twist this Sunday? Discover seaside chefs Alexia Chaumont and Florentin Vasseur's interpretation of this classic recipe.
Quail, watercress & sea beans
Introduce yourself to seaweed cuisine with Utopie chef Tristan Weinling's recipe for poultry and sea beans.
Confit trout with ground ivy
Discover the minty, lemony taste of ground ivy in a simple fish recipe by chef Maxime Ardin.
Farmhouse pork loin glazed with eel, Rudy's mushrooms and Julie's seaweed
Chef Clément Torres, winner of the Dotation Gault&Millau, gives us his tips for a successful land-sea recipe.
Whiting, butternut tartlet, pumpkin-mandarin juice
Chef Marc-Antoine Lepage reveals a winter recipe centered around squash and mandarin oranges. A recipe for those who want to challenge themselves!
Lightly smoked leek, Bigorre bacon & beaufort emulsion
Yann Foucher, chef at the René slope restaurant in Savoie, has come up with a simple, gourmet mountain recipe that will wow your guests right from the start.
Celery risotto
Looking for an alternative to rice for risotto? Check out Jules Recoquillon's recipe for celery risotto, a real departure from the beaten track.
