Chefs' recipes
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Grand Marnier soufflé
Under the Provencal sun at Le Jas restaurant, Émeric Corbon presents his version of the classic Grand Marnier soufflé, a quick and easy recipe.
RECIPIES
Dessert
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Grand Marnier soufflé
Under the Provencal sun at Le Jas restaurant, Émeric Corbon presents his version of the classic Grand Marnier soufflé, a quick and easy recipe.
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.
Marinated fille fillets, toast and bouillabaisse reduction
Damien Laforce offers us a maritime dish with popular accents. His marinated line loin is accompanied by toast and a bouillabaisse reduction. A dish to be found at Le Braque.
Venison ravioli with foie gras
With a restaurant located on a "mushroom square", Lucas Dégot of L'Acte 2 couldn't offer any other dish than his venison ravioli with foie gras, sublimated with raw and cooked mushrooms.
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.
Scallops, smoked Jerusalem artichoke mousseline, Colonnata bacon, yuzu emulsion
Philippe Coco, from Envol restaurant, presents his recipe for comfort and finesse: scallops, served with a mousseline of smoked Jerusalem artichokes, Colonnata bacon and a yuzu emulsion.
Isère pink trout gravlax, mojito gel & granny apple
Fancy a fresh starter or main course? Head for La Source and its gravlax of Isère pink trout, with mojito gel and granny-smith apples by Claudéric Marquet.
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