Chefs' recipes

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

Starter

Egg, watercress & black garlic cream, horseradish yogurt

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Chef Camille DELCROIX

Restaurant Bacôve
62500 SAINT-OMER

Main dish

Fillet of conger eel with Kari Gosse matelote style & shellfish

Emmanuel Alart lets you breathe in the sea at low cost. The chef of Écume Givrée, winner of a chef's hat, offers you his back of conger eel with Kari Gosse façon matelote and shellfish.

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Chef Emmanuel ALART

Restaurant Écume Givrée
56270 PLŒMEUR

Main dish

Fillet of conger eel with Kari Gosse matelote style & shellfish

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Chef Emmanuel ALART

Restaurant Écume Givrée
56270 PLŒMEUR

Main dish

Racines" casserole with local vegetables

Bistrot Racines chef Benoît Cellot takes you into the garden in just over half an hour. His "Racines" vegetable casserole is an ode to nature.

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Main dish

Pike

A traditional dish enhanced with excellence. That's the promise of Jeanne Satori and David Degoursy, the owners of De:ja, who have revisited the pike quenelle in a refined version coated in a creamy sauce.

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Chef David Degoursy et Jeanne SATORI

Restaurant de:ja
67000 STRASBOURG

Starter

Celery cream soup & French toast brioche

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Chef Arnaud TABAREC

Restaurant Beam!
83000 TOULON

Starter

Pão de queijo or Brazilian cheese roll

Head to Brazil for an easy, quick and delicious recipe. Alessandra Montagne at Nosso offers her version of Pão de queijo or Brazilian cheese roll.

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Chef Alessandra MONTAGNE

Restaurant Nosso
75013 PARIS

Dessert

Various textures of pumpkin in sugar crystals

Boris Chapon proposes an expert dish based on a single product. The chef from Lou Bi presents his recipe for a pumpkin in a crystalline sugar soufflé.

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Chef Boris CHAPON

Restaurant Lou Bi
30100 ALÈS

Starter

Moules à la crème 2.0

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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.

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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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