Chefs' recipes

Main dish

Breaded pollack with hyssop, potato and chard cannelloni

For those who love a challenge, Kévin Alsuguren's dish is for you. His breaded pollack with hyssop, followed by potato and chard cannelloni, requires technique and precision for a laser-like result.

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Kevin ALSUGUREN

Main dish

Breaded pollack with hyssop, potato and chard cannelloni

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Kevin ALSUGUREN

Main dish

Sar, roasted asparagus, Vendeen ham & Kalamata olives

In Haute-Loire, land and sea meet in the plates of Charles Bernabé. At Les Cadets, he offers a sar fillet, accompanied by roasted asparagus, Vendée ham and kalamata olives.

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Main dish

Sar, roasted asparagus, Vendeen ham & Kalamata olives

In Haute-Loire, land and sea meet in the plates of Charles Bernabé. At Les Cadets, he offers a sar fillet, accompanied by roasted asparagus, Vendée ham and kalamata olives.

Main dish

Fricassee of sweetbreads, asparagus and morels, garlic flower

Émile Cotte of Baca'v shares a Sunday casserole par excellence. His sweetbread fricassee, embellished with asparagus, morels and garlic flower, is sure to delight your table.

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Chef Émile COTTE

Restaurant Baca'v
92100 BOULOGNE-BILLANCOURT

109 - Edition 2023

Grenoble-style skate wing

Fabienne Eymard, chef at Le Moulin de l'Imaginaire, proposes a Grenoble-style skate wing with a comforting aromatic jus.

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Main dish

Asparagus & spicy salami, snow white and raw yellow like a floating island

An almost trompe-l'œil floating island, with a base of asparagus and spicy salami, egg whites and a raw yolk in the center, this is a quick-to-make dish from Daniele Lamboglia at Type 55.

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Daniele LAMBOGLIA

Main dish

Snails, spinach purée & garlic coulis

A quick tour of the garden with Cueillette chef Armand Demouy gives us the keys to a simple dish of snails, followed by spinach and a garlic coulis.

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Main dish

Peanut beef tataki & onion tempura

Maison Lavandet chef Julien Lavandat presents a beef tataki with peanut and onion tempura, an easy dish ready in 30 minutes, with universal flavors.

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Chef Julien LAVANDET

Restaurant Maison Lavandet - Le Domaine de Privadière
30190 GARRIGUES-SAINTE-EULALIE

Main dish

Pithiviers

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Chef Eloi SPINNLER

Restaurant Colère
75009 PARIS

Main dish

Veal tartar, egg yolk confit, potato fondant & tapenade

Jérémy Hardy, at Blackey (1 toque), takes us on a discovery of his veal tartare, accompanied by a confit of egg yolk, potato fondant and tapenade.

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Jeremy HARDY

Main dish

Spelt and lobster risotto

Raphaël Grima brings us a comforting dish full of sweet flavors. His spelt risotto with lobster is easy to reproduce and, above all, easy to find at Spelt.

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Dessert

Pavlova with sorrel, goldrush apple & fine meringue

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Chef Tom TRUY-COURTIES

Restaurant Auberge de Monceaux
60860 SAINT-OMER-EN-CHAUSSÉE

Main dish

Pressed leeks, gribiche mimosa condiment

Discover Romain Corbière's dish! The Zéphirine resident concocts a leek pressée, followed by his gribiche mimosa condiment.

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Chef Romain CORBIÈRE

Restaurant Zéphirine
33000 BORDEAUX

Main dish

Beef chuck confit, spinach pulp & rabe glazed with olive oil

At Prélude (2 toques), Thibault Étienne creates the perfect balance between beef chuck confit, accompanied by spinach pulp and celery root glazed with olive oil.

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Main dish

Line Saint Pierre, white asparagus, nasturtium flower

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Starter

Duck foie gras with langoustine, smoked fennel, orange & candied ginger

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Chef Guillaume ROGET

Restaurant Ekaitza
64500 CIBOURE

Main dish

Risotto with Périgord black truffle

Julie Buquet and Benjamin Gourdon from Boïdicou offer you a quick and easy recipe for a special occasion. A risotto with Périgord black truffles, which promises comfort and powerful aromas.

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Main dish

Crab flakes, tangy cucumber, tomato & green apple coulis

Looking for something fresh and light? Maxime Le Meur of restaurant Gemellus has just the thing with a crumble of crab, followed by tangy cucumber, tomato coulis and green apple.

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Chef Maxime LE MEUR

Restaurant Gemellus
75007 PARIS