The Trébons onion
Chef Guillaume Chatillon (Freya in Biarritz) shows you how to cook the Trébons onion, a sweet onion from Bigorre, for a starter that will impress your guests.
Chefs' recipes
Intermediate
Pollack, Roscoff onion texture & walnuts
Pollack, Roscoff onion texture & walnuts
Winner of the Cuisine de la mer, des lacs et rivières Île-de-France 2024 trophy, chef Jérôme Laurent naturally proposes a fish recipe accompanied by onions.
Anthony Gerbeau's candied watermelon and lacquered mackerel
Anthony Gerbeau, chef at L'Artimon restaurant (2 toques), combines watermelon and mackerel in a daring recipe, enhanced by a beet vinaigrette and obione shortbread.
Hazelnut, lemon
This dessert from pastry chef Kimiko Kinoshita combines shortbread with tuiles, mousse and hazelnut praline, as well as a crumble and black lemon sorbet.
Completely fried!
Panko mackerel, pickled kohlrabi, beet ketchup and apricot-tarragon mayonnaise... this is chef Orlane Camphort's deep-fried recipe.
Marinated mullet with pepper, radish, green apple and trout roe
For a fresh and tasty recipe, chef Michel Marini marinates mullet in Sichuan pepper and accompanies it with radish, green apple and trout roe.
Cod with vinegared red cabbage
In chef Clément Barbot's cod recipe, this fish is paired with vinegared red cabbage, grape pickles and roasted pine nuts.
Breton sardines
Chef Emmanuel Kouri enhances Breton sardines by garnishing them with tomato paste before grilling.
Roasted Jerusalem artichokes, mint sabayon, savoy tomme and xo sauce
Discover Parisian chef Geoffrey Lengagne's recipe for roasted Jerusalem artichokes, Jerusalem artichoke and Savoy tomme purée, mint sabayon and xo sauce.
Chawanmushi mushroom
Chawanmushi is a dairy-free Japanese flan. Chef Philippine Jaillet enhances hers with porcini mushrooms and chanterelles.
Pagre à la flamme, cream of haddock and kalamansi
This fish recipe by Breton chef Nicolas Simon combines pagre with haddock and kalamansi, a citrus fruit somewhere between tangerine and kumquat.
