Chefs' recipes

RECIPIES Intermediate

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.

Chef

Marie Gricourt

Restaurant

Gric 45000 ORLÉANS

Andouille from Jargeau in brioche, beet, Orléans mustard

RECIPIES Intermediate

Intermediate

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.

Chef

Marie Gricourt

Restaurant

Gric 45000 ORLÉANS

RECIPIES Expert

Expert

Citrus fruits, candied yuzu, yuzu sorbet, Chinese grapefruit and meringue

RECIPIES Expert

Expert

Citrus fruits, candied yuzu, yuzu sorbet, Chinese grapefruit and meringue

Chef Valentina Giacobbe and pastry chef Julien Ingaud-Jaubert of Lille's Ginko restaurant share a recipe for a technical citrus dessert. It's a great way to get ideas for your own desserts.

Intermediate

Paris-brest hazelnut

Chef Gabriel Gras Fernandez and pastry chef Jorice Sardain have teamed up to open an address in the 18th arrondissement. Discover their recipe for the popular hazelnut paris-brest.

Easy

Beef Wellington

Sommelier Pierre Guignard has opened a gourmet bistro in Paris's 9th arrondissement with Belgian chef David Meert. Good wines and classic dishes, reinvented or not, are on the menu, such as this beef Wellington.

Intermediate

Red mullet fillet, romesco and lemon condiment, old vinegar sauce

Circle in Lyon owes its name to the Circles album by Mac Miller, rapped by the couple at the helm of the restaurant, Bastian Ruga and Agathe Drevet. The chef's personal cuisine is reflected in this recipe for red mullet.

Intermediate

Scallops, marinated coral and crispy seaweed tuile

This recipe is a good example of how chefs Clémence Goupil and Alex Néel of the Normandy restaurant Roze love to prepare scallops in their entirety.

Chef

Clémence Goupil et Alex Néel

Restaurant

Roze 14920 MATHIEU

Intermediate

Pork tongue, pear and cauliflower from Charles Coulombeau

Chef

Charles Coulombeau

Restaurant

La Maison dans le Parc 54000 NANCY

Intermediate

Citrus oyster tartar with smoked potato cream

This recipe from chef Clément Guyon, a native of Laval, combines oysters with citrus fruits to give this shellfish a new way of eating.

Intermediate

Scallops, beard broth with seaweed and iodized condiment

Based in Saint-Malo, it's only natural that chef Quentin Durand offers a Breton-influenced cuisine. Passionate about scallops, he shares a recipe he created on his arrival at Maison Vermer, which has been a resounding success.

Chef

Quentin Durand

Restaurant

Maison Vermer 35400 SAINT-MALO

Intermediate

Jean Sulpice's celery risotto

Chef

Jean Sulpice

Restaurant

Auberge du Père Bise - Jean Sulpice 74290 TALLOIRES-MONTMIN

Easy

Veal and oyster tartare

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.

Pressed pig cheek and duck foie gras

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.

Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

Intermediate

Tangerine and tonka bean crepes by Nina Métayer

For Chandeleur, or any other occasion, discover Nina Métayer's original recipe for pancakes with mandarin and tonka beans

Pastry Chef

Nina Métayer

Artisan

Le fournil par Nina Métayer 17000 LA ROCHELLE

Easy

Tatin of celery and white pepper refreshed with yogurt

Nicolas & Cécilia Gautier opened a twelve-seat table d'hôte in their Picardy home in response to their desire to do something more sincere and get closer to their guests. This recipe for celery tatin reflects that spirit.

Easy

Orange beet

For her appearance in 109, Le Sang Neuf de la gastronomie française, chef Cécile Lévy (La Baignoire, Paris 2e) entrusted us with a simple but effective recipe for beet salad with orange.

Easy

Foie gras with saikyo miso, dashi-melted daikon

Opening his own restaurant has long been a dream for Japanese chef Kenichi Yamamoto, and now he's making it come true in the French capital. Although he uses Japanese products, he applies the techniques of French cuisine.

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