Chefs' Recipes

Intermediate

Berlingots of goat's cheese, cream and mushroom shavings

Discover an original pasta recipe combining goat's cheese and button mushrooms.

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Chef Nicolas LORAND

Restaurant Auberge aux 4 Saisons
68140 MUNSTER

Intermediate

Berlingots of goat's cheese, cream and mushroom shavings

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Chef Nicolas LORAND

Restaurant Auberge aux 4 Saisons
68140 MUNSTER

Intermediate

Hugo Ehrhardt's rabbit confit and smoked eel terrine

Hugo Ehrhardt, winner of the Jeune Talent Grand Est 2023 trophy, offers an original terrine recipe combining confit Alsace rabbit and smoked eel with woodruff and fresh radish.

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Chef Hugo EHRHARDT

Restaurant Restaurant Partage
67140 ANDLAU

Intermediate

Hugo Ehrhardt's rabbit confit and smoked eel terrine

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Chef Hugo EHRHARDT

Restaurant Restaurant Partage
67140 ANDLAU

Easy

Pike & radish

Discover chef Enzo Duchesne's airy recipe for pike in mousseline, radish in pickles and Jerusalem artichokes in bavaroise.

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Intermediate

Lamb brochette with celery and spiced juice & wild herb brioche

Quentin Allirand, chef at La Ferme du Bien-Être, proposes a recipe featuring roasting and local flora.

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Easy

Salmon steak, cauliflower cream and watercress pesto

Japanese chef Yumika Tokita revisits the classic salmon and cauliflower dish with a marinade based on soy sauce and mirin.

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Easy

Grilled octopus with creamy potatoes

Chef Antoine Latry combines octopus and chorizo with a creamy potato, chili and pineapple sauce for a very tasty recipe.

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Easy

Pizza soufflée, Parma ham, candied pears, hazelnuts and parmesan cream

For a change from the classic Margherita pizza, discover Italian chef Giovanni Spataro's soufflé pizza recipe.

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Expert

Confit trout, quinoa & pike roe

Loïc Renand and Anthony Vial, chefs at mountain restaurant Poya, showcase a local fish in a top-notch recipe: Savoy trout.

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Dessert

Orgé like a cappuccino

Laura Boit, pastry chef with chef Baptiste Lavallez in their restaurant Vivace, uses Orgé - a barley coffee from the Graine de Breton brand - in a gourmet dessert recipe.

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Intermediate

Fourme cheese, broad bean and verbena tacos

Instead of corn tortillas, buckwheat is used here, and the avocado guacamole is replaced by a bean version. An original recipe for those who want a change from the classic taco.

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Easy

Cromesquis of frog & parsley pesto

Is eating frogs a fantasy? Not for chef Samuel Boulle, who makes them into cromesquis to (re)discover this classic of French gastronomy.

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Expert

Romain Bersan's rabbit confit ravioli

Chef Romain Bersan accompanies his rabbit confit ravioli with a creamy chenin and thyme sauce and beet pulp with a hint of acai. A complex but delicious recipe.

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