Chefs' recipes
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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.
RECIPIES
Main dish
See More
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.
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.
Pressed leeks, gribiche mimosa condiment
Discover Romain Corbière's dish! The Zéphirine resident concocts a leek pressée, followed by his gribiche mimosa condiment.
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.
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.
Gribiche sauce
The famous hard-boiled egg recipe is now brought to life by Alexandre Tessier. The Gribiche chef presents his version of the eponymous sauce.
Wagyu beef, langoustine & balsam fir
When excellence meets excellence, Mallory Gabsi's dish is born. In his eponymous restaurant, he combines wagyu beef and langoustine, all tied together with balsam fir. A dish for special occasions.
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