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Chefs' recipes

Grilled leek, buckwheat, pear, ribot milk vinaigrette & trout roe Starter

Grilled leek, buckwheat, pear, ribot milk vinaigrette & trout roe

A grilled leek, accompanied by buckwheat, pear, ribot milk vinaigrette and trout roe, promises a surprisingly balanced dish. This recipe is the brainchild of AHPÉ chef Idir Fseil.
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Chef Idir FSEIL
Restaurant AHPÉ
64200 BIARRITZ
Grilled leek, buckwheat, pear, ribot milk vinaigrette & trout roe
Starter

Grilled leek, buckwheat, pear, ribot milk vinaigrette & trout roe

More information
Chef Idir FSEIL
Restaurant AHPÉ
64200 BIARRITZ
Peanut celery & Taha'a vanilla ice cream Dessert

Peanut celery & Taha'a vanilla ice cream

Pastry lovers, Antoine Gaudin of Obbo restaurant has a challenge for you. His celery-peanut dish with Taha'a vanilla ice cream requires technique and precision.
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Peanut celery & Taha'a vanilla ice cream
Dessert

Peanut celery & Taha'a vanilla ice cream

Pastry lovers, Antoine Gaudin of Obbo restaurant has a challenge for you. His celery-peanut dish with Taha'a vanilla ice cream requires technique and precision.
Choux pastries with praline cream filling Dessert

Choux pastries with praline cream filling

In Angers, Louisa Bellanger of the Fricot restaurant (1 toque) revisits classics. Her choux pastries filled with praline cream are an ode to gourmandise, uncomplicated and quick to make.
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Macher Paturi, sea bream wrapped in a banana leaf Main dish

Macher Paturi, sea bream wrapped in a banana leaf

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Olive oil wreath Dessert

Olive oil wreath

Are you a lover of brioche bread? Assaf Granit's olive oil crown from Tékès will be ideal for your breakfasts, snacks or other gourmet snacks.
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Ravioli stuffed with veal, chicken and tartufata, parmesan & chorizo sauce Main dish

Ravioli stuffed with veal, chicken and tartufata, parmesan & chorizo sauce

Discover the cuisine of the Storia restaurant. Here, Charlène Depond and Manuel Godet concoct ravioli stuffed with veal, chicken and tartufata, all harmonized by a parmesan-chorizo sauce.
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Blue cord Main dish

Blue cord

Carsten Dirschaueur at Grand'Place Café takes us back to childhood. His cordon-bleu is a two-step process: a short preparation, then an overnight stay in the fridge, before cooking and enjoying.
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Caraïbe" chocolate mousse with caramel Dessert

Caraïbe" chocolate mousse with caramel

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Carrot and smoked paprika millefeuille 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
Hot Tahitian vanilla soufflé, pure arabica coffee reduction 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
Deep-fried chopped steak tuna Main dish

Deep-fried chopped steak tuna

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Chef Benjamin SANCHEZ
Restaurant Regain
69001 LYON
"Eat my onion 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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A variation on carrots 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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Lean crudo, orange bigarade, pumpkin seeds & smoked tea 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
Smoked pear, cauliflower & cockles 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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Snacked langoustine & its bisque, potimarron, hazelnut praline, preserved lemon 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
Egg, watercress & black garlic cream, horseradish yogurt 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
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