Chefs' recipes

RECIPIES Dessert

Olive oil wreath

Are you a lover of brioche bread? Assaf Granit's olive oil crown from Tékès will be ideal for your breakfasts, snacks or other gourmet snacks.

RECIPIES Dessert

Dessert

Olive oil wreath

Are you a lover of brioche bread? Assaf Granit's olive oil crown from Tékès will be ideal for your breakfasts, snacks or other gourmet snacks.

RECIPIES Main dish

Main dish

Ravioli stuffed with veal, chicken and tartufata, parmesan & chorizo sauce

Chef

Manuel Godet

Restaurant

L'Empreinte 65000 TARBES

RECIPIES Main dish

Main dish

Ravioli stuffed with veal, chicken and tartufata, parmesan & chorizo sauce

Discover the cuisine of the Storia restaurant. Here, Charlène Depond and Manuel Godet concoct ravioli stuffed with veal, chicken and tartufata, all harmonized by a parmesan-chorizo sauce.

Chef

Manuel Godet

Restaurant

L'Empreinte 65000 TARBES

Main dish

Blue cord

Carsten Dirschaueur at Grand'Place Café takes us back to childhood. His cordon-bleu is a two-step process: a short preparation, then an overnight stay in the fridge, before cooking and enjoying.

Dessert

Caraïbe" chocolate mousse with caramel

Starter

Carrot and smoked paprika millefeuille

At Maga restaurant, Marine Abeil and Gauthier Venter introduce you to carrot millefeuille with smoked paprika. It's an easy recipe to reproduce at home with just a few ingredients.

Chef

Marine Abeil et Gauthier Venter

Restaurant

Maga 45000 ORLÉANS

Dessert

Hot Tahitian vanilla soufflé, pure arabica coffee reduction

1h top chrono for a warm, soft and comforting dessert. That's the aim of Clémence Coute's Tahitian vanilla hot soufflé with pure Arabica coffee reduction from Menna.

Pastry Chef

Clémence Coute

Restaurant

Menna 30033 NIMES

Main dish

Deep-fried chopped steak tuna

Chef

Benjamin Sanchez

Restaurant

Regain 69001 LYON

Starter

"Eat my onion

Matthias Leuliette reinvents onion soup with his dish "Mange-moi l'oignon". The Demain resident makes his dish from the inside of a raw, cooked onion, which he serves in the same onion, still in its skin.

Starter

A variation on carrots

At Le Sous-Sol restaurant, Thibaud Schouten works on a simple dish based around a single product: the carrot, for which he offers a wide range of textures and flavors to discover.

Starter

Lean crudo, orange bigarade, pumpkin seeds & smoked tea

30 minutes on the clock for an easy and powerful recipe. That's what Sarah Chougnet-Strudel offers at Regain with her lean crudo, followed by orange bigarade, pumpkin seeds and smoked tea.

Chef

Sarah Chougnet-Strudel

Restaurant

Regain 13005 MARSEILLE

Starter

Smoked pear, cauliflower & cockles

Combining fruit and seafood: that's the challenge of the expert dish created by 21st commis chef Antoine Foezon. His dish combines smoked pear, cauliflower and cockles.

Main dish

Snacked langoustine & its bisque, potimarron, hazelnut praline, preserved lemon

Chef

Laurent Prat

Restaurant

La Table de Laurent 31520 RAMONVILLE-SAINT-AGNE

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.

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.

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.

Chef

Benoît Cellot

Restaurant

Bistrot Racines 28000 CHARTRES

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.

Chef

David Degoursy et Jeanne Satori

Restaurant

de:ja 67000 STRASBOURG