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75016 Paris
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Chefs' recipes

Mussels marinière revisited
Intermediate

Mussels marinière revisited

How about mussels marinière with a twist this Sunday? Discover seaside chefs Alexia Chaumont and Florentin Vasseur's interpretation of this classic recipe.
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Chef Alexia CHAUMONT
Chef Florentin VASSEUR
Mussels marinière revisited
Intermediate

Mussels marinière revisited

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Chef Alexia CHAUMONT
Chef Florentin VASSEUR
Quail, watercress & sea beans
Easy

Quail, watercress & sea beans

Introduce yourself to seaweed cuisine with Utopie chef Tristan Weinling's recipe for poultry and sea beans.
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Chef Tristan WEINLING
Restaurant Utopie
68420 GUEBERSCHWIHR
Quail, watercress & sea beans
Easy

Quail, watercress & sea beans

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Chef Tristan WEINLING
Restaurant Utopie
68420 GUEBERSCHWIHR
Confit trout with ground ivy
Easy

Confit trout with ground ivy

Discover the minty, lemony taste of ground ivy in a simple fish recipe by chef Maxime Ardin.
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Maxime ARDIN
Wagyu Sukiyaki
Easy

Wagyu Sukiyaki

Like pot-au-feu, fondue and other stews, sukiyaki is a comforting dish ideal for winter. Discover this Japanese fondue with this simple, tasty recipe from Japanese chef Yuji Mikuriya.
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Magescq pigeon with oriental spices, winegrower semolina & chickpeas
Intermediate

Magescq pigeon with oriental spices, winegrower semolina & chickpeas

Grégory Ménard, chef at Terrae in the Basque Country, offers a recipe combining local produce, Magescq pigeon and Espelette pepper with a twist.
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Farmhouse pork loin glazed with eel, Rudy's mushrooms and Julie's seaweed
Intermediate

Farmhouse pork loin glazed with eel, Rudy's mushrooms and Julie's seaweed

Chef Clément Torres, winner of the Dotation Gault&Millau, gives us his tips for a successful land-sea recipe.
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Whiting, butternut tartlet, pumpkin-mandarin juice
Expert

Whiting, butternut tartlet, pumpkin-mandarin juice

Chef Marc-Antoine Lepage reveals a winter recipe centered around squash and mandarin oranges. A recipe for those who want to challenge themselves!
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Lightly smoked leek, Bigorre bacon & beaufort emulsion
Easy

Lightly smoked leek, Bigorre bacon & beaufort emulsion

Yann Foucher, chef at the René slope restaurant in Savoie, has come up with a simple, gourmet mountain recipe that will wow your guests right from the start.
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Celery risotto
Easy

Celery risotto

Looking for an alternative to rice for risotto? Check out Jules Recoquillon's recipe for celery risotto, a real departure from the beaten track.
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Foie gras passion dumplings
Intermediate

Foie gras passion dumplings

Combine foie gras and exotic fruits with Agora chef Guillaume Le Bozec's recipe for a stunning starter.
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Chef Guillaume LE BOZEC
Restaurant Agora
56000 VANNES
Madong Grand Cru chocolate cream, porcini mushrooms & hazelnut miso
Dessert

Madong Grand Cru chocolate cream, porcini mushrooms & hazelnut miso

Create an original recipe for chocolate cremeux, where the forest invites itself in with porcini mushrooms, fir trees and hazelnuts.
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Chef Nicolas GIRARDOT
Restaurant Anico
88250 LA BRESSE
Melon, chilli and kohlrabi by Matthias Marc
Starter

Melon, chilli and kohlrabi by Matthias Marc

This melon-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.
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Chef Matthias MARC
Restaurant Substance
75116 PARIS
Juniper-roasted pigeons, cromesquis legs, red cabbage and blueberry embeurrée
Expert

Juniper-roasted pigeons, cromesquis legs, red cabbage and blueberry embeurrée

Mountain restaurant chef Florent Meyer brings the classic roast pigeon up to date. Discover his recipe.
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Sweet and sour Aube trout, creamy horseradish potato, red cabbage
Easy

Sweet and sour Aube trout, creamy horseradish potato, red cabbage

Discover chef Clara Reydet's fresh and colorful recipe for a different way of eating trout.
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Snacked cuttlefish guanciale, cockles & remoulade-parsley condiment
Easy

Snacked cuttlefish guanciale, cockles & remoulade-parsley condiment

Sardinian chef Matteo Giua from Espelette unveils an easy seafood recipe featuring cuttlefish and cockles.
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Matteo GIUA
Farm quail scorsonères & oak lentins
Intermediate

Farm quail scorsonères & oak lentins

For an original poultry recipe, Bordeaux chef Tanguy Laviale turns to free-range quail, black salsify and shiitake mushrooms.
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Chef Tanguy LAVIALE
Restaurant Ressources
33000 BORDEAUX
Camargue oysters, cucumber and kiwi tartar, rye bread ice cream
Expert

Camargue oysters, cucumber and kiwi tartar, rye bread ice cream

Discover the signature dish of Julien Richard, chef at Le Seize in Arles, featuring Camargue oysters.
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