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.
Chefs' recipes
Expert
Juniper-roasted pigeons, cromesquis legs, red cabbage and blueberry embeurrée
Juniper-roasted pigeons, cromesquis legs, red cabbage and blueberry embeurrée
Mountain restaurant chef Florent Meyer brings the classic roast pigeon up to date. Discover his recipe.
Sweet and sour Aube trout, creamy horseradish potato, red cabbage
Discover chef Clara Reydet's fresh and colorful recipe for a different way of eating trout.
Camargue oysters, cucumber and kiwi tartar, rye bread ice cream
Discover the signature dish of Julien Richard, chef at Le Seize in Arles, featuring Camargue oysters.
Gravlax trout at Arbre de Vie
Loïc Deletraz, chef at L'Arborescence, proposes an original recipe based on Terroir Café 73's "L'Arbre de Vie" infusion.
Hare à la royale
A classic hunting dish, hare à la royale requires time and expertise. Discover the recipe of Manon Guichard, chef at Bonnotte.
Snails & Morteau sausage nems
Simon Brenet, chef at Momentum in the heart of Besançon's Citadelle, revisits the nem with Comtois snails and Morteau sausage.
Citrus, honey & granola
Ama's pastry chef, Manon Grasset, proposes a honey-citrus granola ideal for a successful brunch.
Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette
Discover squid in a simple recipe spiced just right by Etika chef Alexandre Willaume.
Clams, smoked aioli & obione
English chef Edward Delling-Williams, who lives in La Manche, has come up with an easy recipe for clams in the style of Manche's salt meadows.
Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine
Benjamin Breton, chef at L'Auberge de Lucinges in the Haute-Savoie region of France, honors celery in a delicate tart.
