Chefs' recipes
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Watermelon and rhubarb harissa
A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.
RECIPIES
Easy
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Watermelon and rhubarb harissa
A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.
RECIPIES
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Asparagus dog
Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.
Arctic char and green asparagus
This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.
Barbecued asparagus
In this recipe by chef Eugenio Anfuso, barbecued asparagus is accompanied by two condiments: miso egg yolk and mango peanut.
Octopus with cebettes and old bread
Australian chef Luke Dolphin shares a simple recipe for cooking octopus, while making the most of slightly past-due bread to avoid wastage.
Mushroom tart
Chef Jérémy Grosdidier reveals the recipe for mushroom tarts, the signature dish of Parisian restaurant Pristine.
Chlodnik
Polish chef Piotr Korzen (Matka in Paris 3e) gives his version of the recipe for chlodnik, Polish beet soup, in a version adapted to the French palate.
Beet, feta, mint and hazelnut salad
In the salad by chef Flavien Fortuné (Le Jardin à Levens), the beets are marinated or steamed, the hazelnuts roasted.
Crispy knuckle of ham with mustard & kohlrabi
For his jambonneau recipe, chef Pierre Forst (Le Bout des Canards, Lorquin) uses a mustard hollandaise sauce and lacto-fermented kohlrabi.
Veal tartar
Chef Wilfried Romain's tartare recipe calls for veal, chimichurri sauce and homemade pecorino shortbread.
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