Chefs' recipes
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Green asparagus with dulse-black wheat butter, cockles, sea salt condiment
Discover green asparagus and its black dulse-wheat butter, accompanied by cockles and a marine-malt condiment, by Mathieu Menguy at Nous Restaurant.
RECIPIES
Starter
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Green asparagus with dulse-black wheat butter, cockles, sea salt condiment
Discover green asparagus and its black dulse-wheat butter, accompanied by cockles and a marine-malt condiment, by Mathieu Menguy at Nous Restaurant.
RECIPIES
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Starter
Shellfish & zucchinis sweet almond purée, curry-tarragon vinaigrette
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Shellfish & zucchinis sweet almond purée, curry-tarragon vinaigrette
In his Maison Cachée (2 toques), Alban Chartron presents a simple dish of shellfish and zucchini, served with sweet almond purée and a curry-tarragon vinaigrette.
Veal tartar, artichokes with sherry vinegar & hazelnuts
At Mano, Maximilien Kuzniar explores veal tartare in an atypical recipe. He combines it with artichokes in sherry vinegar, hazelnuts and a few samphire.
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.
Vegetarian pot-au-feu, beaufort gnocchi, seasonal vegetables
In the mood for comfort food? Romain Casas and Tiphaine Mollard give you their version of vegetarian Pot-au- feu, with beaufort gnocchi and seasonal vegetables at Restaurant Deux - Bistrot de chefs.
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.
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.
Mackerel au chalumeau, spinach & Breton radish flakes
Just under an hour's cooking time for a light, tasty recipe. That's the promise of mackerel au chalumeau, served with spinach shoots and Breton radish by Lucas Bahuon, chef at restaurant le 1825 - Château de la Brûlaire.
Grilled asparagus, cockles and smoked carrot
This easy recipe transforms your plate into a colorful garden with sea scents. How do you do it? With a dish of grilled asparagus, topped with smoked cockles and carrots from chef Cédric Bruneau of restaurant Fezi.
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.
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