Chefs' recipes

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

Main dish

Crab flakes, tangy cucumber, tomato & green apple coulis

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Chef Maxime LE MEUR

Restaurant Gemellus
75007 PARIS

Starter

Cauliflower, samphire & coffee

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Chef Florian PUGLIA

Restaurant Roselières
17600 SAUJON

Starter

Cauliflower, samphire & coffee

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Chef Florian PUGLIA

Restaurant Roselières
17600 SAUJON

Main dish

Thyme-smoked mackerel, watercress coulis, walnut & raspberry slivers

A trip to Provence organized by Pierre-Alexis Bernard. At Les Réformés, he offers a simple recipe for mackerel smoked with thyme, followed by a coulis of watercress, walnut slivers and raspberries.

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Starter

Gribiche sauce

The famous hard-boiled egg recipe is now brought to life by Alexandre Tessier. The Gribiche chef presents his version of the eponymous sauce.

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Chef Alexandre TESSIER

Restaurant Gribiche
49100 ANGERS

Main dish

Wagyu beef, langoustine & balsam fir

When excellence meets excellence, Mallory Gabsi's dish is born. In his eponymous restaurant, he combines wagyu beef and langoustine, all tied together with balsam fir. A dish for special occasions.

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Chef Mallory GABSI

Restaurant Mallory Gabsi
75017 PARIS

Starter

Mackerel ceviche, crunchy radish & buckwheat crispy

Mackerel ceviche with crunchy radish and buckwheat crispy is an accessible recipe from Ar Iniz chef Romain Rouiller.

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Romain ROULLIER

Main dish

Lamb tartar, El Xaï Korean style

An expertly prepared dish that takes you on a journey to Asia, that's the promise of El Xaï lamb tartare à la coréenne by Julien Hermida at his restaurant Le Mess.

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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

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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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