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Chefs' recipes

Lamb chops
Easy

Lamb chops

In this recipe, barbecued lamb chops are served with ajo blanco, grilled potatoes, cherry tomatoes and candied peppers.
Lamb chops
Easy

Lamb chops

In this recipe, barbecued lamb chops are served with ajo blanco, grilled potatoes, cherry tomatoes and candied peppers.
Hake terrine
Easy

Hake terrine

Make your own hake terrine (or any other white fish) with this simple recipe from chef Joan Bois.
Hake terrine
Easy

Hake terrine

Make your own hake terrine (or any other white fish) with this simple recipe from chef Joan Bois.
Ravioli with white pudding & veal head
Easy

Ravioli with white pudding & veal head

The chef duo reinvent the traditional Catalan escudella soup in a ravioli version. The pilotas (spicy meatballs) are used as stuffing, and the ravioles are eaten in the broth.
100% green lentils from Louis Festa
Intermediate

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
Land-sea raw-cooked
Intermediate

Land-sea raw-cooked

For his land-sea recipe, chef Yoan Delorme chose to combine marinated sardines, beef tartare and citrus fruit. All topped with a chard leaf.
Beets by Félix Monteils & Pic Saint-Loup goats by Clément Briand-Seurat
Expert

Beets by Félix Monteils & Pic Saint-Loup goats by Clément Briand-Seurat

In this recipe, chef Clément Briand-Seurat uses beet in a variety of forms: in rolls, candied, pickled and juiced.
Leek maki with trout roe vinaigrette
Easy

Leek maki with trout roe vinaigrette

In her revisited maki recipe, chef Maëllie Poynard replaces rice with leek whites, and makes an oil from the greens.
Asparagus confit with buckwheat
Intermediate

Asparagus confit with buckwheat

Kevin Gourret, chef at Breton restaurant Sao, accompanies his asparagus confit with a smoked Espelette pepper mayonnaise and lobster carcass jus.
Brick pastry, egg and cauliflower
Intermediate

Brick pastry, egg and cauliflower

In his recipe, Breton chef Romain Le Cordroch garnishes sheets of brick pastry with a cold-cooked egg, and a kiwi sorrel coulis with cauliflower.
Two-cooked lettuce, herb mayonnaise, soubise sauce
Easy

Two-cooked lettuce, herb mayonnaise, soubise sauce

Candied rhubarb, vanilla shortbread & meringue
Intermediate

Candied rhubarb, vanilla shortbread & meringue

In this rhubarb dessert, chef Matéo Ravel preserves the rhubarb in an almond cream and accompanies it with vanilla shortbread and geranium Italian meringue.
"Green asparagus
Intermediate

"Green asparagus

Green is at the heart of this recipe by chef Allan Vassor. For this monochrome dish, he combines roasted green asparagus, green Chartreuse sabayon and green anise crumble.
Respounchous, chicken livers and hearts, Laura Pelou's vinegar juice
Intermediate

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
Panisses stuffed with anchovy
Easy

Panisses stuffed with anchovy

Marseille chef Louis Thomas shares his recipe for a Provençal speciality: panisses.
Deviled monkfish, shiso panko, shiitake risotto
Expert

Deviled monkfish, shiso panko, shiitake risotto

Japanese chef Yasuo Nanaumi uses mustard and wasabi to create his spicy sauce. Discover his spicy monkfish and risotto recipe.
My grandmother's overcooked asparagus
Easy

My grandmother's overcooked asparagus

Alban Chanteloup, winner of the Gault&Millau Jeunes Talents award, shares his grandmother's recipe for asparagus.
Japanese tacos
Easy

Japanese tacos

Discover Chef Alexis Luong's Japanese-style tacos for a new take on fajita nights.
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