Chefs' recipes

RECIPIES 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

Madong Grand Cru chocolate cream, porcini mushrooms & hazelnut miso

RECIPIES Dessert

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

RECIPIES Starter

Starter

Melon, chilli and kohlrabi by Matthias Marc

Chef

Matthias Marc

Restaurant

Substance 75116 PARIS

RECIPIES Starter

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

Expert

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.

Easy

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.

Easy

Snacked cuttlefish guanciale, cockles & remoulade-parsley condiment

Sardinian chef Matteo Giua from Espelette unveils an easy seafood recipe featuring cuttlefish and cockles.

Matteo Giua

Intermediate

Farm quail scorsonères & oak lentins

For an original poultry recipe, Bordeaux chef Tanguy Laviale turns to free-range quail, black salsify and shiitake mushrooms.

Chef

Tanguy Laviale

Restaurant

Ressources 33000 BORDEAUX

Expert

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.

Chef

Julien Richard

Restaurant

Le Seize 13200 ARLES

Intermediate

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.

Expert

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.

Chef

Manon Negretti-Guichard

Restaurant

Bonnotte 92100 BOULOGNE-BILLANCOURT

Intermediate

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.

Dessert

Apples and celery sticks

With a background in pastry-making, chef Virginie Thenot offers a simple, tasty dessert combining fruit, vegetables and Breton shortbread.

Main dish

Pig, cherry, tarragon and arrowroot

This pig-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

Dessert

Citrus, honey & granola

Ama's pastry chef, Manon Grasset, proposes a honey-citrus granola ideal for a successful brunch.

Chef

Manon Grasset

Restaurant

Ama 64250 CAMBO-LES-BAINS

Easy

Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette

Discover squid in a simple recipe spiced just right by Etika chef Alexandre Willaume.

Easy

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.

Chef

Edward Delling-Williams

Restaurant

The Presbytere 50200 HEUGUEVILLE-SUR-SIENNE

Intermediate

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.

Chef

Benjamin Breton

Restaurant

L'Auberge de Lucinges 74380 LUCINGES

Easy

100% roach and rose apple

Guillaume Foucault, chef at the Grand Chaume in the Château de Chaumont and a great specialist in fruit and vegetables, has brought a rare species of apple to the fore in a simple, delicious recipe.

Guillaume Foucault

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