Chefs' recipes

RECIPIES Intermediate

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.

Chef

Jérôme Laurent

Restaurant

Empreinte 75002 PARIS

Pollack, Roscoff onion texture & walnuts

RECIPIES Intermediate

Intermediate

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.

Chef

Jérôme Laurent

Restaurant

Empreinte 75002 PARIS

RECIPIES Intermediate

Intermediate

Anthony Gerbeau's candied watermelon and lacquered mackerel

RECIPIES Intermediate

Intermediate

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.

Easy

Red tuna vitello tonnato style

Chef Gauthier Delbé highlights our coasts' bluefin tuna in a recipe for vitello tonnato, a dish to be found at the Beau Boucot restaurant in Tharon-Plage.

Easy

Hugo Desnoyer's leg of suckling lamb

An emblematic Easter dish, leg of lamb lends itself to many interpretations. Here, Hugo Desnoyer, a butcher renowned for his choice of exceptional meats, shares his version.

Expert

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.

Easy

Completely fried!

Panko mackerel, pickled kohlrabi, beet ketchup and apricot-tarragon mayonnaise... this is chef Orlane Camphort's deep-fried recipe.

Easy

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.

Easy

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.

Easy

Cider-braised beef chuck

In this recipe by chef Jordan Fouchet, beef chuck is served with pointed cabbage, quince ketchup and mustard seed pickles.

Intermediate

When bouillabaisse meets bourride

This recipe is a creation by chef Ilane Tinchant, in which he revisits two emblematic Provencal recipes in a gastronomic way.

Easy

Breton sardines

Chef Emmanuel Kouri enhances Breton sardines by garnishing them with tomato paste before grilling.

Chef

Emmanuel Kouri

Restaurant

Les Jardins de Kerstéphanie 56370 SARZEAU

Easy

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.

Chef

Geoffrey Lengagne

Restaurant

Brion par Geoffrey Lengagne 75009 PARIS

Intermediate

Chawanmushi mushroom

Chawanmushi is a dairy-free Japanese flan. Chef Philippine Jaillet enhances hers with porcini mushrooms and chanterelles.

Easy

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.

Easy

Cyril Lignac's chocolate doughnuts

No mardi gras without doughnuts! Cyril Lignac delivers his favorite recipe, an ultra-gourmand version filled with spread.

Chef

Cyril Lignac

Restaurant

Aux Prés 75006 PARIS

Easy

Oat flan

An essential ingredient in porridge and muesli, oats are used here in a flan with caramel, ribot milk and a buckwheat pancake. Dessert recipe by chefs Jean-Baptiste Caillarec and Laura Martinon.

Intermediate

Octopus borscht style

Ukrainian chef Maksym Zorin has opened his datcha (country house) in Paris in the spirit of a chic, convivial family home. Ukrainian and Ducassian gastronomy inspire his dishes, such as this octopus borscht.

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