Chefs' recipes
RECIPIES
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Veal sweetbreads, vegetable sauce, smoked anchovies, pistachio slivers
Land and sea are in the hands of Pierre-Michaël Martin. The Chez Pimousse chef binds the sweetness of a sweetbread apple and smoked anchovies, with a vegetable drop and pistachio slivers.
RECIPIES
Main dish
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Veal sweetbreads, vegetable sauce, smoked anchovies, pistachio slivers
Land and sea are in the hands of Pierre-Michaël Martin. The Chez Pimousse chef binds the sweetness of a sweetbread apple and smoked anchovies, with a vegetable drop and pistachio slivers.
RECIPIES
Main dish
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Pata negra, potato & Espelette pepper ravioli
At Chez Dante, Rébecca Beaufour's pata negra, potato and Espelette pepper ravioli plunges you into a sunny dish with Spanish accents.
Celery root cooked in hay, its remoulade, parmesan cream & truffle
Are you a lover of plant products from the earth? The celeriac cooked in hay, accompanied by its remoulade and a cream of parmesan and truffle from Takashi Aoki and David Etcheverry, of Impressions restaurant, is there for you.
Spring egg
At Narro restaurant, chef Kazuma Chikuda's "spring egg" dish is laid out almost like a nest. This recipe, which will only take you three quarters of an hour to prepare, is easy and affordable.
Rack of pork, creamy peas & andouille tartlet
L'Insouciant and its chef Corentin Courtien are pure Sarthe products, just like his expert plate: rack of pork, followed by creamy peas and andouille tartlet.
Plancha knives
30 minutes on the clock for an easy-to-make summer dish à la plancha to enjoy under the sun. That's the aim of Razor clams à la plancha and their sauce vierge by Léopold Imbert and Hippolyte Talaya at Sables.
Pork loin, barley, asparagus & goosefoot
Discover pork loin, followed by barley, asparagus and goosefoot, a dish created by Louis Leprêtre and Simone Pien at their Normandy establishment Les Mets Chai.
Breaded pollack with hyssop, potato and chard cannelloni
For those who love a challenge, Kévin Alsuguren's dish is for you. His breaded pollack with hyssop, followed by potato and chard cannelloni, requires technique and precision for a laser-like result.
Sar, roasted asparagus, Vendeen ham & Kalamata olives
In Haute-Loire, land and sea meet in the plates of Charles Bernabé. At Les Cadets, he offers a sar fillet, accompanied by roasted asparagus, Vendée ham and kalamata olives.
Fricassee of sweetbreads, asparagus and morels, garlic flower
Émile Cotte of Baca'v shares a Sunday casserole par excellence. His sweetbread fricassee, embellished with asparagus, morels and garlic flower, is sure to delight your table.
Grenoble-style skate wing
Fabienne Eymard, chef at Le Moulin de l'Imaginaire, proposes a Grenoble-style skate wing with a comforting aromatic jus.
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