Chefs' recipes
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Cyril Lignac's chocolate doughnuts
No mardi gras without doughnuts! Cyril Lignac delivers his favorite recipe, an ultra-gourmand version filled with spread.
RECIPIES
Easy
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Cyril Lignac's chocolate doughnuts
No mardi gras without doughnuts! Cyril Lignac delivers his favorite recipe, an ultra-gourmand version filled with spread.
RECIPIES
Easy
See More
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.
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.
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!
Duck legs confit, Puy lentils, spicy jus
Chef Magali Martini of Parisian restaurant Bombance likes to mix techniques such as salting and maturing. Here, duck legs are left to rest in coarse salt for 6 hours before being confit.
Textured Bordeaux cep and poached-fried egg
You can enjoy this recipe to the accompaniment of baroque music in the Lyon restaurant of chef Jean-Baptiste Magno and sommelier Jérôme Sabatier.
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.
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.
Cauliflower tempura, feta-maple syrup cream, black garlic
Tony Laurent-Perrot, chef at Le Plūm, prepares a world cuisine, without borders, freely revisited to the Castelroussins in the image of this cauliflower tempura recipe.
Mademoiselle Debeauvais's pillow
Inspired by the pillow of the beautiful aurora, this pâté en croûte recipe was created by chef Paul Iacono as a wedding gift for his then-wife Delphine Debeauvais.
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.
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