Chefs' Recipes

Intermediate

Candied rhubarb, vanilla shortbread & meringue

In this rhubarb dessert, chef Matéo Ravel preserves the rhubarb in an almond cream and accompanies it with vanilla shortbread and geranium Italian meringue.

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Chef Matéo RAVEL

Restaurant La Table des Matrus
42000 SAINT-ÉTIENNE

Intermediate

Candied rhubarb, vanilla shortbread & meringue

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Chef Matéo RAVEL

Restaurant La Table des Matrus
42000 SAINT-ÉTIENNE

Intermediate

"Green asparagus

Green is at the heart of this recipe by chef Allan Vassor. For this monochrome dish, he combines roasted green asparagus, green Chartreuse sabayon and green anise crumble.

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Chef Allan VASSOR

Restaurant L'Auberge de la Vallée
27550 NASSANDRES SUR RISLE

Intermediate

Respounchous, chicken livers and hearts, Laura Pelou's vinegar juice

Laura Pelou, winner of the Dotation pour les Jeunes Talents Gault&Millau, loves cooking offal, as in this recipe for wild asparagus (respounchous) and poultry livers and hearts.

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Chef Laura PELOU

Restaurant Gram's
31000 TOULOUSE

Easy

Panisses stuffed with anchovy

Marseille chef Louis Thomas shares his recipe for a Provençal speciality: panisses.

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Expert

Deviled monkfish, shiso panko, shiitake risotto

Japanese chef Yasuo Nanaumi uses mustard and wasabi to create his spicy sauce. Discover his spicy monkfish and risotto recipe.

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Easy

My grandmother's overcooked asparagus

Alban Chanteloup, winner of the Gault&Millau Jeunes Talents award, shares his grandmother's recipe for asparagus.

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Chef Alban CHANTELOUP

Restaurant Choral
74000 ANNECY

Easy

Japanese tacos

Discover Chef Alexis Luong's Japanese-style tacos for a new take on fajita nights.

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Expert

Chocolate hazelnut

Judith Fraissard, pastry chef at Terroir des Vignobles, reveals her chocolate and hazelnut recipe for the more experienced.

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Easy

Sweetbread heart, French peas, crumbled pretzels

Discover this traditional French dish with an Alsatian twist from Nicolas Frech, chef at La Table du 12 in Turckheim.

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Chef Nicolas FRECH

Restaurant La Table du 12
68230 TURCKHEIM

Intermediate

Steamed ravioli with saffron squash & natsudaidai

Make vegetarian ravioli from A to Z with a filling of butternut, squash and saffron.

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Intermediate

Stuffed morels

Spring, the season of morels, is here! In this recipe, the mushroom is served with mashed potatoes and stuffed with roast guinea fowl.

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Expert

Pâté en croûte with Prunelle de Troyes

The chef at Octave restaurant in Troyes uses a local specialty, Prunelle de Troyes, a liqueur made from sloe pits, in his recipe for pâté en croute.

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Intermediate

Silk grain veal, plural carrots & "Terre d'Hermès" simmered juice

In this atypical recipe, chef Zian Bodou and his team have created a distillate from all the raw materials that make up the "Terre d'Hermès" fragrance, which they were able to identify after extensive research. The oil is produced in the restaurant using a rotary evaporator.

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Zian BODOU

Intermediate

Poultry quenelle with mussels & celery

Chef Julien Baradel, winner of the Gault&Millau Young Talent Award, accompanies his poultry quenelle with a mussel salad and celery purée.

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Julien BARADEL

Intermediate

Monkfish and cauliflower in several textures

In his recipe, Gabriele Ferri, winner of the Gault&Millau Jeunes Talents award, accompanies monkfish with cauliflower in several textures, Beluga lentils and a bagna cauda sauce.

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