Chefs' Recipes

Starter

Carrot and smoked paprika millefeuille

At Maga restaurant, Marine Abeil and Gauthier Venter introduce you to carrot millefeuille with smoked paprika. It's an easy recipe to reproduce at home with just a few ingredients.

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Chef Marine Abeil et Gauthier VENTER

Restaurant Maga
45000 ORLÉANS

Starter

Carrot and smoked paprika millefeuille

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Chef Marine Abeil et Gauthier VENTER

Restaurant Maga
45000 ORLÉANS

Dessert

Hot Tahitian vanilla soufflé, pure arabica coffee reduction

1h top chrono for a warm, soft and comforting dessert. That's the aim of Clémence Coute's Tahitian vanilla hot soufflé with pure Arabica coffee reduction from Menna.

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Pastry Chef Clémence COUTE

Restaurant Menna
30033 NIMES

Main dish

Deep-fried chopped steak tuna

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Chef Benjamin SANCHEZ

Restaurant Regain
69001 LYON

Starter

"Eat my onion

Matthias Leuliette reinvents onion soup with his dish "Mange-moi l'oignon". The Demain resident makes his dish from the inside of a raw, cooked onion, which he serves in the same onion, still in its skin.

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Starter

A variation on carrots

At Le Sous-Sol restaurant, Thibaud Schouten works on a simple dish based around a single product: the carrot, for which he offers a wide range of textures and flavors to discover.

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Starter

Lean crudo, orange bigarade, pumpkin seeds & smoked tea

30 minutes on the clock for an easy and powerful recipe. That's what Sarah Chougnet-Strudel offers at Regain with her lean crudo, followed by orange bigarade, pumpkin seeds and smoked tea.

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Chef Sarah CHOUGNET-STRUDEL

Restaurant Regain
13005 MARSEILLE

Starter

Smoked pear, cauliflower & cockles

Combining fruit and seafood: that's the challenge of the expert dish created by 21st commis chef Antoine Foezon. His dish combines smoked pear, cauliflower and cockles.

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Main dish

Snacked langoustine & its bisque, potimarron, hazelnut praline, preserved lemon

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Chef Laurent PRAT

Restaurant La Table de Laurent
31520 RAMONVILLE-SAINT-AGNE

Starter

Egg, watercress & black garlic cream, horseradish yogurt

Camille Delcroix, winner of Top Chef 9, is at the helm of Bacôve. He offers us his recipe for an egg, sublimated with a watercress and black garlic cream and horseradish yoghurt, ready in 20 minutes.

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Chef Camille DELCROIX

Restaurant Bacôve
62500 SAINT-OMER

Main dish

Fillet of conger eel with Kari Gosse matelote style & shellfish

Emmanuel Alart lets you breathe in the sea at low cost. The chef of Écume Givrée, winner of a chef's hat, offers you his back of conger eel with Kari Gosse façon matelote and shellfish.

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Chef Emmanuel ALART

Restaurant Écume Givrée
56270 PLŒMEUR

Main dish

Racines" casserole with local vegetables

Bistrot Racines chef Benoît Cellot takes you into the garden in just over half an hour. His "Racines" vegetable casserole is an ode to nature.

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Main dish

Pike

A traditional dish enhanced with excellence. That's the promise of Jeanne Satori and David Degoursy, the owners of De:ja, who have revisited the pike quenelle in a refined version coated in a creamy sauce.

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Chef David Degoursy et Jeanne SATORI

Restaurant de:ja
67000 STRASBOURG

Starter

Celery cream soup & French toast brioche

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Chef Arnaud TABAREC

Restaurant Beam!
83000 TOULON

Starter

Pão de queijo or Brazilian cheese roll

Head to Brazil for an easy, quick and delicious recipe. Alessandra Montagne at Nosso offers her version of Pão de queijo or Brazilian cheese roll.

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Chef Alessandra MONTAGNE

Restaurant Nosso
75013 PARIS

Dessert

Various textures of pumpkin in sugar crystals

Boris Chapon proposes an expert dish based on a single product. The chef from Lou Bi presents his recipe for a pumpkin in a crystalline sugar soufflé.

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Chef Boris CHAPON

Restaurant Lou Bi
30100 ALÈS