Chefs' recipes

Dessert

Brazilian flan

No time? The dessert, a Brazilian flan by Caterine's chef Marie Dijon, takes just 5 minutes to prepare and only four ingredients! 55 minutes of cooking later, and you're done.

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Chef Marie DIJON

Restaurant Caterine
13006 MARSEILLE

Dessert

Brazilian flan

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Chef Marie DIJON

Restaurant Caterine
13006 MARSEILLE

Dessert

Chocolate cream, cocoa tuile, olive powder & black fruity olive oil

A fine dose of gourmandise with this creamy chocolate and cocoa tuile spiced up with olive powder and black fruity olive oil. A dish to be found at Opaline, by Alexis Guillon and Charlotte Troi.

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Dessert

Chocolate cream, cocoa tuile, olive powder & black fruity olive oil

A fine dose of gourmandise with this creamy chocolate and cocoa tuile spiced up with olive powder and black fruity olive oil. A dish to be found at Opaline, by Alexis Guillon and Charlotte Troi.

Main dish

Pissaladière

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Chef Mathieu ROSTAING-TAYARD

Restaurant Sillon
64200 BIARRITZ

Main dish

Veal tartare & whelks with caper flowers and wasabi mayonnaise

At Les 2A, Alban Gardien is at work on a simple tartare between land and sea based on veal, whelks, caper flowers and wasabi mayonnaise.

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Main dish

Grilled kid ribs, celeriac crust & wild garlic pesto

It's an animal protein we're not used to eating! Marie Dupuy, chef at Mordus, shares her dish of grilled kid ribs, followed by celeriac en croûte and wild garlic pesto.

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Starter

Hay-smoked cantal fritters, mixed salad & herbs

In the mood for a farmhouse delicacy? La Petite Grange chef Olivier Cloteau presents his easy recipe for hay-smoked cantal fritters, mixed salad and herbs.

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Starter

Barbecued oyster, apple, turnip, passion fruit & preserved lemon vinaigrette

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Chef Erwann LE POGAM

Restaurant Itsasoa
56340 CARNAC

Starter

Oysters, hazelnut butter, wild garlic capers

Illustrious Top Chef 12 contestant Thomas Chisholm is now at the helm of Chocho. Here, he introduces us to his oysters with hazelnut butter, topped with capers and wild garlic seeds.

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Starter

Beet Cheesecake

20 minutes top chrono, the beet cheesecake from Marie-France Romero, of the restaurant En Voiture Simone, is the easy dish to make in advance for entertaining your guests.

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Main dish

Jalapeño crab with granny smith apple & radish

In the mood for something spicy? In three quarters of an hour, Carla Kirsch of Alebrije restaurant fills your plate with her jalapeño crab, accompanied by granny-smith apples and radishes.

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Chef Carla Kirsch LOPEZ

Restaurant Alebrije
69004 LYON 4

Starter

Grilled leek, buckwheat, pear, ribot milk vinaigrette & trout roe

A grilled leek, accompanied by buckwheat, pear, ribot milk vinaigrette and trout roe, promises a surprisingly balanced dish. This recipe is the brainchild of AHPÉ chef Idir Fseil.

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Chef Idir FSEIL

Restaurant AHPÉ
64200 BIARRITZ

Dessert

Peanut celery & Taha'a vanilla ice cream

Pastry lovers, Antoine Gaudin of Obbo restaurant has a challenge for you. His celery-peanut dish with Taha'a vanilla ice cream requires technique and precision.

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Dessert

Choux pastries with praline cream filling

In Angers, Louisa Bellanger of the Fricot restaurant (1 toque) revisits classics. Her choux pastries filled with praline cream are an ode to gourmandise, uncomplicated and quick to make.

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Main dish

Macher Paturi, sea bream wrapped in a banana leaf

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Dessert

Olive oil wreath

Are you a lover of brioche bread? Assaf Granit's olive oil crown from Tékès will be ideal for your breakfasts, snacks or other gourmet snacks.

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Main dish

Ravioli stuffed with veal, chicken and tartufata, parmesan & chorizo sauce

Discover the cuisine of the Storia restaurant. Here, Charlène Depond and Manuel Godet concoct ravioli stuffed with veal, chicken and tartufata, all harmonized by a parmesan-chorizo sauce.

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Main dish

Blue cord

Carsten Dirschaueur at Grand'Place Café takes us back to childhood. His cordon-bleu is a two-step process: a short preparation, then an overnight stay in the fridge, before cooking and enjoying.

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