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Pom Pom mushrooms, foie gras with verbena and iodized broth
Based near the Spanish border in Céret, chef Kevin De Porre declares himself 100% locavore and looks for alternatives to exotic products (like Kofé instead of coffee). He shares with us a recipe based on an unusual mushroom: Pom Pom.
Intermediate
Roasted scallops with juniper butter, fermented cabbage and mushrooms
At the Hôtel du Golf in the Vercors region, chef Ludovic Nardozza heads the Asterales restaurant, renewing his menu daily in line with the seasons and the harvest. This recipe for scallops with mushrooms is taken from Sang Neuf de la gastronomie française 2025.
Intermediate
Back of pearly cod & celery in all its states, fermented milk & lovage chive oil
Winner of the Dotation Gault&Millau, chef Alexandre Papin is offering a 5-course blind menu in his restaurant, originally a barn, in La Bernadière, in which this recipe has already appeared.
