Chefs' recipes
RECIPIES
Easy
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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.
RECIPIES
Easy
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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.
RECIPIES
Intermediate
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Intermediate
Red mullet fillet, romesco and lemon condiment, old vinegar sauce
RECIPIES
Intermediate
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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.
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.
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.
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.
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.
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.
Pollack with celery and chervil beurre blanc
Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).
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