Chefs' recipes
Easy
100% green lentils from Louis Festa
In this recipe, lentils are prepared in a variety of ways: dried, in a siphon, in risotto, puffed...
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Louis FESTA
Respounchous, chicken livers and hearts, Laura Pelou's vinegar juice
Laura Pelou, winner of the Dotation pour les Jeunes Talents Gault&Millau, loves cooking offal, as in this recipe for wild asparagus (respounchous) and poultry livers and hearts.
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Laura PELOU
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