Chefs' recipes
RECIPIES
Starter
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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.
RECIPIES
Starter
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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.
RECIPIES
Dessert
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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.
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.
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.
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.
"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.
Crispy shrimp wontons with parsnip cream
We take you on a journey to China with Davy Larzillière of La Maison du Puits and his crispy wontons (Chinese ravioli) with shrimp and parsnip cream.
Pan-fried foie gras with orange
Julien Ayral's challenge is to combine comfort and pep. The chef of La Femme du Barbu offers us pan-fried foie gras with orange and a "gastrique" sauce.
Sea bream ceviche, citrus plume & Japanese pearl chips
At Bistrot Ciéuta, Romain Jouin presents his peppy version of sea bream ceviche, with a citrus plume and Japanese pearl chips.
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PARTNERS
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