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Chefs' recipes

Pork tongue, pear and cauliflower from Charles Coulombeau Intermediate

Pork tongue, pear and cauliflower from Charles Coulombeau

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Chef Charles COULOMBEAU
Restaurant La Maison dans le Parc
54000 NANCY
Pork tongue, pear and cauliflower from Charles Coulombeau
Intermediate

Pork tongue, pear and cauliflower from Charles Coulombeau

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Chef Charles COULOMBEAU
Restaurant La Maison dans le Parc
54000 NANCY
Citrus oyster tartar with smoked potato cream Intermediate

Citrus oyster tartar with smoked potato cream

This recipe from chef Clément Guyon, a native of Laval, combines oysters with citrus fruits to give this shellfish a new way of eating.
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Citrus oyster tartar with smoked potato cream
Intermediate

Citrus oyster tartar with smoked potato cream

This recipe from chef Clément Guyon, a native of Laval, combines oysters with citrus fruits to give this shellfish a new way of eating.
Scallops, beard broth with seaweed and iodized condiment Intermediate

Scallops, beard broth with seaweed and iodized condiment

Based in Saint-Malo, it's only natural that chef Quentin Durand offers a Breton-influenced cuisine. Passionate about scallops, he shares a recipe he created on his arrival at Maison Vermer, which has been a resounding success.
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Chef Quentin DURAND
Restaurant Maison Vermer
35400 SAINT-MALO
Jean Sulpice's celery risotto Intermediate

Jean Sulpice's celery risotto

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Chef Jean SULPICE
Restaurant Auberge du Père Bise - Jean Sulpice
74290 TALLOIRES-MONTMIN
Veal and oyster tartare Easy

Veal and oyster tartare

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.
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Pressed pig cheek and duck foie gras

Pressed pig cheek and duck foie gras

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.
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Oysters with cucumber, Granny Smith apple and radish condiment Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.
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Tangerine and tonka bean crepes by Nina Métayer Intermediate

Tangerine and tonka bean crepes by Nina Métayer

For Chandeleur, or any other occasion, discover Nina Métayer's original recipe for pancakes with mandarin and tonka beans
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Nina MÉTAYER
Tatin of celery and white pepper refreshed with yogurt Easy

Tatin of celery and white pepper refreshed with yogurt

Nicolas & Cécilia Gautier opened a twelve-seat table d'hôte in their Picardy home in response to their desire to do something more sincere and get closer to their guests. This recipe for celery tatin reflects that spirit.
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Orange beet Easy

Orange beet

For her appearance in 109, Le Sang Neuf de la gastronomie française, chef Cécile Lévy (La Baignoire, Paris 2e) entrusted us with a simple but effective recipe for beet salad with orange.
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Foie gras with saikyo miso, dashi-melted daikon Easy

Foie gras with saikyo miso, dashi-melted daikon

Opening his own restaurant has long been a dream for Japanese chef Kenichi Yamamoto, and now he's making it come true in the French capital. Although he uses Japanese products, he applies the techniques of French cuisine.
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Pollack with celery and chervil beurre blanc Easy

Pollack with celery and chervil beurre blanc

Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).
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Chef Arnaud DARBAS
Restaurant Agapes
31000 TOULOUSE
Roast chicken by Thibaut Spiwack Easy

Roast chicken by Thibaut Spiwack

Discover chef Thibaut Spiwack's tips for perfectly cooked roast chicken.
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Chef Thibaut SPIWACK
Restaurant Anona
75017 PARIS
Oysters poached in their own water, ham siphon and samphire pickles Intermediate

Oysters poached in their own water, ham siphon and samphire pickles

This oyster recipe by chef Kilian Boudard is accompanied by a cocktail pairing by Jodie Bongert, Joki's barmaid. The duo's dishes and cocktails are equally sophisticated.
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Mille-crêpes with matcha tea and yuzu cream by Hélène Darroze Easy

Mille-crêpes with matcha tea and yuzu cream by Hélène Darroze

Perfect for Chandeleur or any other occasion, discover Hélène Darroze's innovative recipe for mille-crêpes with matcha tea and yuzu cream, featured on the dessert menu of her restaurant Jòia.
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Chef Hélène DARROZE
Restaurant Marsan
75006 PARIS
Pom Pom mushrooms, foie gras with verbena and iodized broth Intermediate

Pom Pom mushrooms, foie gras with verbena and iodized broth

Based near the Spanish border in Céret, chef Kevin De Porre declares himself 100% locavore and looks for alternatives to exotic products (like Kofé instead of coffee). He shares with us a recipe based on an unusual mushroom: Pom Pom.
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Chef Kevin DE PORRE
Restaurant Fario
66400 CÉRET
Roasted scallops with juniper butter, fermented cabbage and mushrooms Intermediate

Roasted scallops with juniper butter, fermented cabbage and mushrooms

At the Hôtel du Golf in the Vercors region, chef Ludovic Nardozza heads the Asterales restaurant, renewing his menu daily in line with the seasons and the harvest. This recipe for scallops with mushrooms is taken from Sang Neuf de la gastronomie française 2025.
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