Chefs' recipes
RECIPIES
Intermediate
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Marinated chicken tacos with corn and cumin bread
Alban Joriot, chef at Brutal restaurant in Lyon's 2nd arrondissement, gives his interpretation of tacos with marinated chicken, creamed corn, sumac yogurt and fresh herb salad in a cumin puff bun.
RECIPIES
Intermediate
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Marinated chicken tacos with corn and cumin bread
Alban Joriot, chef at Brutal restaurant in Lyon's 2nd arrondissement, gives his interpretation of tacos with marinated chicken, creamed corn, sumac yogurt and fresh herb salad in a cumin puff bun.
RECIPIES
Easy
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Gnocchi with mushrooms
What to do with gnocchi? Parisian chef Maxime Lellouche accompanies them with a mushroom cream and parmesan curry crumble.
Pork parmentier with black miso
Occitan chef Charlotte Bauduret revisits the classic shepherd's pie by incorporating miso, and for this recipe there's no need for an oven!
Grilled octopus and oyster mushrooms
Chef Grégoire James from Caen's Augia restaurant shares his recipe for octopus, broad bean, mesclun and oyster mushroom salad.
The onion of my childhood
Chef Alexandre Baumard draws inspiration from the flavors of his childhood to create this onion-based recipe. Presented in onion bowls, onions are used in soubise, compote and crumble.
Cauliflower tabbouleh, canut brains, merguez breadcrumbs
Chef Sarah Hamza prepares Mediterranean-influenced French cuisine with a focus on African products. This tabbouleh recipe is one example, with a date molasses vinaigrette.
Grilled leeks, matcha sauce and pistachio praline
Rather than sipping his matcha, chef Benoît Cadot of Marseille's Prémices restaurant makes a sauce to accompany leeks and a pistachio praline. A recipe where green predominates.
Mackerel, Brussels sprouts and Meyer lemon
Clémence Taillandier serves bistronomic cuisine in her Lille restaurant Pulpe, and offers a fresh recipe for fish and Brussels sprouts that's full of flavor, and perfect for making at home.
Ossobuco in saffron plin agnolotti
Chef Olivier Parise has devised a 6-sequence pasta tasting menu for his Italian restaurant Mets. He has simplified for us his recipe for ossobuco en agnolotti, a staple on his menu.
Burgundy snails Meurette style
What could be more local than Burgundy snails for a Burgundian restaurant? Chef François Pelletier's cuisine at Saint-Loup is both traditional in its basics and modern in its dressings and techniques.
Andouille from Jargeau in brioche, beet, Orléans mustard
Chef Marie Gricourt has opened her own restaurant, Gric, where she and her team serve classic local cuisine with a twist, such as her recipe for andouille de Jargeau in brioche.
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