Chefs' recipes
370 results
Zucchinis stuffed with verbena, basil and wormwood
Discover this Mediterranean and vegetarian recipe from the three childhood friends behind the Parisian restaurant HuThoPi (Hugo, Thomas and Pierre).
Octopus with saffron rice, peas & burnt bell pepper
Octopus, saffron risotto and burnt bell pepper condiment... this is chef Baptiste David's simple and easy recipe.
Garden green beans, cherry, givernois & dill
Would you like to prepare beans just picked from your garden or bought fresh at the market? Here's a plant-based, summery recipe from Parisian chef Robin Schroeder.
Tacos with cod tempura
For her cod tempura tacos, Mexican chef Manon Liétard adds a fennel-pomelo condiment, green mayo and trout roe.
Tomatoes, red berries & ricotta
Discover the recipe from Lyon's Armada restaurant: a sweet and savory salad with tomatoes, strawberries and raspberries, with a zero-waste tip for reusing damaged tomatoes.
Breton shortbread with seasonal fruits by Naraé Kim
As part of a collaboration between Gault&Millau and Bosch, chef Naraé Kim has created a Sablé Breton with seasonal fruits using Bosch's new Series 6 food processor. Find out how to make this dessert.
Variations on zucchini
Zucchini has pride of place in this recipe, whether grilled or pureed. It's accompanied by creamy oregano feta, crispy black rice gyozas and hibiscus gel.
Strawberries, acacia & parsley
What to pair strawberries with? For the chef at Récolte, a restaurant in the Rennes suburbs, it's parsley ice cream, creaminess and acacia syrup.
Fresh herb tomatoes, Yu Xiang sauce, furikake, fried garlic
To enjoy tomatoes in a different way, why not accompany them with a Yu Xiang sauce (made from chili bean and soy sauces, vinegar and chili pepper) and a homemade furikake (Japanese condiment)?
Strawberry, goosefoot & flax
Camille and Bastian Loridat are keen to make the most of local flora, as in this strawberry recipe to which they have added égopode, a wild plant found in undergrowth.
