Chefs' Recipes

RECIPIES 109 - Edition 2023

Grenoble-style skate wing

Fabienne Eymard, chef at Le Moulin de l'Imaginaire, proposes a Grenoble-style skate wing with a comforting aromatic jus.

RECIPIES 109 - Edition 2023

109 - Edition 2023

Grenoble-style skate wing

Fabienne Eymard, chef at Le Moulin de l'Imaginaire, proposes a Grenoble-style skate wing with a comforting aromatic jus.

RECIPIES Main dish

Main dish

Asparagus & spicy salami, snow white and raw yellow like a floating island

Chef

Daniele Lamboglia

Restaurant

Colita 06300 NICE

RECIPIES Main dish

Main dish

Asparagus & spicy salami, snow white and raw yellow like a floating island

An almost trompe-l'œil floating island, with a base of asparagus and spicy salami, egg whites and a raw yolk in the center, this is a quick-to-make dish from Daniele Lamboglia at Type 55.

Chef

Daniele Lamboglia

Restaurant

Colita 06300 NICE

Main dish

Snails, spinach purée & garlic coulis

A quick tour of the garden with Cueillette chef Armand Demouy gives us the keys to a simple dish of snails, followed by spinach and a garlic coulis.

Main dish

Peanut beef tataki & onion tempura

Maison Lavandet chef Julien Lavandat presents a beef tataki with peanut and onion tempura, an easy dish ready in 30 minutes, with universal flavors.

Julien Lavandet

Main dish

Pithiviers

Chef

Eloi Spinnler

Restaurant

Colère 75009 PARIS

Main dish

Veal tartar, egg yolk confit, potato fondant & tapenade

Jérémy Hardy, at Blackey (1 toque), takes us on a discovery of his veal tartare, accompanied by a confit of egg yolk, potato fondant and tapenade.

Jeremy Hardy

Main dish

Spelt and lobster risotto

Raphaël Grima brings us a comforting dish full of sweet flavors. His spelt risotto with lobster is easy to reproduce and, above all, easy to find at Spelt.

Dessert

Pavlova with sorrel, goldrush apple & fine meringue

Chef

Tom Truy-Courties

Restaurant

Auberge de Monceaux 60860 SAINT-OMER-EN-CHAUSSÉE

Main dish

Pressed leeks, gribiche mimosa condiment

Discover Romain Corbière's dish! The Zéphirine resident concocts a leek pressée, followed by his gribiche mimosa condiment.

Chef

Romain Corbière

Restaurant

Zéphirine 33000 BORDEAUX

Main dish

Beef chuck confit, spinach pulp & rabe glazed with olive oil

At Prélude (2 toques), Thibault Étienne creates the perfect balance between beef chuck confit, accompanied by spinach pulp and celery root glazed with olive oil.

Main dish

Line Saint Pierre, white asparagus, nasturtium flower

Starter

Duck foie gras with langoustine, smoked fennel, orange & candied ginger

Chef

Guillaume Roget

Restaurant

Ekaitza 64500 CIBOURE

Main dish

Risotto with Périgord black truffle

Julie Buquet and Benjamin Gourdon from Boïdicou offer you a quick and easy recipe for a special occasion. A risotto with Périgord black truffles, which promises comfort and powerful aromas.

Main dish

Crab flakes, tangy cucumber, tomato & green apple coulis

Looking for something fresh and light? Maxime Le Meur of restaurant Gemellus has just the thing with a crumble of crab, followed by tangy cucumber, tomato coulis and green apple.

Chef

Maxime Le Meur

Restaurant

Gemellus 75007 PARIS

Starter

Cauliflower, samphire & coffee

Chef

Florian Puglia

Restaurant

Roselières 17600 SAUJON

Main dish

Thyme-smoked mackerel, watercress coulis, walnut & raspberry slivers

A trip to Provence organized by Pierre-Alexis Bernard. At Les Réformés, he offers a simple recipe for mackerel smoked with thyme, followed by a coulis of watercress, walnut slivers and raspberries.