Chefs' recipes
RECIPIES
Starter
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Artichoke barigoule, tagetes flower vegetables, shrimp consommé
Artichoke barigoule, tagetes flower vegetables and shrimp consommé make up the expert plate created by La Chabotterie chef Benjamin Patissier.
RECIPIES
Starter
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Artichoke barigoule, tagetes flower vegetables, shrimp consommé
Artichoke barigoule, tagetes flower vegetables and shrimp consommé make up the expert plate created by La Chabotterie chef Benjamin Patissier.
RECIPIES
Dessert
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Purple tartlet, homemade mustard yoghurt & candied egg yolk
Want to impress your friends? The mauve tartlet, made with homemade mustard yoghurt and candied egg yolk by chef Thomas Benady at the Auberge Sauvage, is a tasty and graphic recipe to make!
Glénan fish ceviche with wakame & avocado cream
At AC Le Levier, Arnaud and César Le Levier share their recipe for Glénan varnish ceviche with wakame and avocado cream. Serve and enjoy in the shell!
Rhine barbels katsu sando style
Want to impress your friends with a 3-toque dish? You'll need time and attention to detail to prepare Rhine barbel katsu sando style, by chef Lucas Engel of restaurant Enfin.
Smoked cod tacos, Nikkei guacamole & teriyaki shiso glaze
At the Vesper restaurant, no more cutlery and finger food with smoked cod tacos, followed by nikkei guacamole and teriyaki shiso lacquering by Lucas Felzine.
Vichyssoise, cold Mona Lisa potato soup & summer truffles
A truly simple local dish, Vichyssoise is enhanced into a gourmet plate by Fabrice Giraud. In his restaurant Le Beslay, the soup is made with Mona Lisa potatoes and summer truffles.
Purple artichokes, candied kombu avocado mousse, iced ribot milk
Chef Sébastien Méhaux of L'Émoi de Mets restaurant shares his recipe for purple artichokes, served with a kombu confit avocado mousse and glazed ribot milk.
Grilled sardines, fresh goat cheese, organic cucumber condiment, juice frappé
Fancy a light, fresh dish? Matthieu Pasgrimaud's recipe at Le 1825 - Château de la Brûlaire, for grilled sardines with fresh goat's cheese, organic cucumber condiment and jus frappé, is here.
Artichoke fritters, spicy tomato paste, bois boudran sauce
Are you a fan of spicy dishes? Domitia chef Jérôme Faure has just the thing. Artichoke knobs in fritters with a spicy tomato paste and bois boudran sauce are sure to wake you up.
Beef Tiradito
For a change from the classic tartare, Bar de la Dégustation chef Carlos Gomez has the solution. His beef tiradito is bathed in a passion broth with fresh, marine flavors.
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