Chefs' Recipes

Dessert

Strawberry, goosefoot & flax

Camille and Bastian Loridat are keen to make the most of local flora, as in this strawberry recipe to which they have added égopode, a wild plant found in undergrowth.

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Chef Bastian LORIDAT

Chef Camille LORIDAT

Dessert

Strawberry, goosefoot & flax

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Chef Bastian LORIDAT

Chef Camille LORIDAT

Easy

Fountain salmon, asparagus & strawberries

Strawberry and asparagus tartare, pan-seared salmon and a white wine sauce make up this springtime recipe from chef Oscar Garcia.

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Chef Oscar GARCIA

Restaurant Cueillette
19120 ALTILLAC

Easy

Fountain salmon, asparagus & strawberries

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Chef Oscar GARCIA

Restaurant Cueillette
19120 ALTILLAC

Intermediate

Fried soft-boiled egg

Tomatoes, the star accompaniment to chef Alexandre Goniak's soft-boiled egg. So, we prepare a cocktail tomato, tomato water & spicy tomato condiment.

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Chef Alexandre GONIAK

Restaurant AGA
33410 CADILLAC-SUR-GARONNE

Easy

Samké Harra

Samké harra is a Lebanese sharing mezze based on fish marinated in lemon juice and served with a tahini sauce.

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Chef Najem ATMEH

Chef Corinne BEC

Easy

Goat cheese, peas, seaweed and chives by Maxime Bouttier

In this recipe, raw cream is layered with a tartar of seaweed and peas cooked in a custard sauce, then topped with a goat's cheese siphon.

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Chef Maxime BOUTTIER

Restaurant Géosmine
75011 PARIS

Easy

Roasted skate wing

Benjamin Schmitt, eponymous chef of his Parisian restaurant (formerly Hectar), accompanies roasted skate with French peas and a beurre blanc with cockles.

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Intermediate

Brittany blue lobster with cauliflower mousseline

In this seafood recipe, lobster and cauliflower mousseline are complemented by strawberries in red wine and a spider crab coral emulsion.

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Easy

Lamb chops

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

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Easy

Hake terrine

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

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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.

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