Chefs' recipes

RECIPIES Easy

Caillette de cochon

Discover caillette, minced pork meatballs, a specialty of southern France, with this recipe from chef Noa Guindeuil.

Chef

Noa Guindeuil

Restaurant

Caneton 35000 RENNES

RECIPIES Easy

Easy

Caillette de cochon

Discover caillette, minced pork meatballs, a specialty of southern France, with this recipe from chef Noa Guindeuil.

Chef

Noa Guindeuil

Restaurant

Caneton 35000 RENNES

RECIPIES Easy

Easy

Prat-Ar-Coum 00 oyster pan-fried with beurre blanc emulsion by Thibault Nizard

Chef

Thibault Nizard

Restaurant

Auberge des Templiers 45290 BOISMORAND

RECIPIES Easy

Easy

Prat-Ar-Coum 00 oyster pan-fried with beurre blanc emulsion by Thibault Nizard

Thibault Nizard, 2023 world champion of Lièvre à la Royale, doesn't just make game dishes. Discover how he sublimates oysters in all simplicity.

Chef

Thibault Nizard

Restaurant

Auberge des Templiers 45290 BOISMORAND

Easy

Muge, tangy carrots, bottarga, lime & nasturtiums

True to the seafaring name of his Marseilles restaurant Ékume, chef Edgar Bosquez unveils a fish recipe that's easy to make again at home.

Chef

Edgar Bosquez

Restaurant

Ékume 13007 MARSEILLE

Easy

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.

Chef

Pierre Chomet

Restaurant

Ambos 75006 PARIS

Intermediate

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.

Chef

Alexia Chaumont

Chef

Florentin Vasseur

Easy

Quail, watercress & sea beans

Introduce yourself to seaweed cuisine with Utopie chef Tristan Weinling's recipe for poultry and sea beans.

Chef

Tristan Weinling

Restaurant

Utopie 68420 GUEBERSCHWIHR

Easy

Confit trout with ground ivy

Discover the minty, lemony taste of ground ivy in a simple fish recipe by chef Maxime Ardin.

Maxime Ardin

Easy

Wagyu Sukiyaki

Like pot-au-feu, fondue and other stews, sukiyaki is a comforting dish ideal for winter. Discover this Japanese fondue with this simple, tasty recipe from Japanese chef Yuji Mikuriya.

Intermediate

Magescq pigeon with oriental spices, winegrower semolina & chickpeas

Grégory Ménard, chef at Terrae in the Basque Country, offers a recipe combining local produce, Magescq pigeon and Espelette pepper with a twist.

Intermediate

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.

Expert

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!

Easy

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.

Easy

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.

Intermediate

Foie gras passion dumplings

Combine foie gras and exotic fruits with Agora chef Guillaume Le Bozec's recipe for a stunning starter.

Chef

Guillaume Le Bozec

Restaurant

Agora 56000 VANNES

Dessert

Madong Grand Cru chocolate cream, porcini mushrooms & hazelnut miso

Create an original recipe for chocolate cremeux, where the forest invites itself in with porcini mushrooms, fir trees and hazelnuts.

Chef

Nicolas Girardot

Restaurant

Anico 88250 LA BRESSE

Starter

Melon, chilli and kohlrabi by Matthias Marc

This melon-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.

Chef

Matthias Marc

Restaurant

Substance 75116 PARIS