Chefs' recipes

Dessert

Grand Marnier soufflé

Under the Provencal sun at Le Jas restaurant, Émeric Corbon presents his version of the classic Grand Marnier soufflé, a quick and easy recipe.

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Dessert

Grand Marnier soufflé

Under the Provencal sun at Le Jas restaurant, Émeric Corbon presents his version of the classic Grand Marnier soufflé, a quick and easy recipe.

Starter

Leek, praline vinaigrette & mustard crumble

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Chef Adrien POLLET

Restaurant Le Cairn
74450 SAINT-JEAN-DE-SIXT

Starter

Leek, praline vinaigrette & mustard crumble

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Chef Adrien POLLET

Restaurant Le Cairn
74450 SAINT-JEAN-DE-SIXT

Main dish

Nougat-crusted sole, snacked langoustine & civet de la mer jus

Florian Barbarot has created a technical dish for Quelque Part. His nougat-crusted sole, accompanied by snacked langoustine and a civet de la mer jus, is a fine culinary challenge.

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Chef Florian BARBAROT

Restaurant Quelque Part
75009 PARIS

Main dish

Red mullet with orange, yellow carrot & sea urchin

L.A Restaurant chef Anthony Lazzaro's red mullet with orange, followed by yellow carrot and sea urchin, will bring sunny colors to your plate.

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Main dish

Veal sweetbreads with langoustine, sand carrots, langoustine bisque & spicy jus

Three hours in the kitchen to create a beautiful combination of land and sea. This is the idea of Mathieu Thomas, chef at Mimosa, with his veal sweetbreads and langoustine, with sand carrots, langoustine bisque and full-bodied jus.

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Chef Mathieu THOMAS

Restaurant Mimosa
64310 SARE

"Chouwarma" with mint yoghurt sauce

Pierre Bleuzé and Antoine Dacquin offer their vegan interpretation of the traditional Turkish kebab. A "chouwarma" with mint yoghurt sauce to be found at Saisons - Cave à manger.

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Main dish

Marinated fille fillets, toast and bouillabaisse reduction

Damien Laforce offers us a maritime dish with popular accents. His marinated line loin is accompanied by toast and a bouillabaisse reduction. A dish to be found at Le Braque.

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Chef Damien LAFORCE

Restaurant Le Braque
59043 LILLE

Main dish

Venison ravioli with foie gras

With a restaurant located on a "mushroom square", Lucas Dégot of L'Acte 2 couldn't offer any other dish than his venison ravioli with foie gras, sublimated with raw and cooked mushrooms.

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Starter

Crispy shrimp wontons with parsnip cream

We take you on a journey to China with Davy Larzillière of La Maison du Puits and his crispy wontons (Chinese ravioli) with shrimp and parsnip cream.

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Starter

Pan-fried foie gras with orange

Julien Ayral's challenge is to combine comfort and pep. The chef of La Femme du Barbu offers us pan-fried foie gras with orange and a "gastrique" sauce.

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Chef Julien AYRAL

Restaurant La Femme du Barbu
15500 VIEILLESPESSE

Main dish

Sea bream ceviche, citrus plume & Japanese pearl chips

At Bistrot Ciéuta, Romain Jouin presents his peppy version of sea bream ceviche, with a citrus plume and Japanese pearl chips.

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Starter

Scallops, smoked Jerusalem artichoke mousseline, Colonnata bacon, yuzu emulsion

Philippe Coco, from Envol restaurant, presents his recipe for comfort and finesse: scallops, served with a mousseline of smoked Jerusalem artichokes, Colonnata bacon and a yuzu emulsion.

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Main dish

Poultry with crayfish

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Chef Guillaume SANCHEZ

Restaurant NE/SO
75009 PARIS

Starter

Isère pink trout gravlax, mojito gel & granny apple

Fancy a fresh starter or main course? Head for La Source and its gravlax of Isère pink trout, with mojito gel and granny-smith apples by Claudéric Marquet.

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Main dish

Roasted langoustines, banana and peanut compote, satay foam

Roasted langoustines with peanut banana compote and satay foam are a gastronomic challenge from Sens chef Alexandre Bru.

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Chef Alexandre BRU

Restaurant Sens
33000 BORDEAUX

Dessert

Cassava & tsokolate

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Pastry Chef Sharon LE GLATIN

Restaurant Maison Nipa
72210 FILLÉ

Main dish

Cuttlefish breasts, gambas mousseline, beet and beurre blanc

Discover a beautiful seafood dish, featuring cuttlefish breast, gambas mousseline, beet and butter. With the baguette? Marjorie Gaboriau, at Le 10N9 restaurant.

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