Chefs' recipes
370 results
Brick pastry, egg and cauliflower
In his recipe, Breton chef Romain Le Cordroch garnishes sheets of brick pastry with a cold-cooked egg, and a kiwi sorrel coulis with cauliflower.
Candied rhubarb, vanilla shortbread & meringue
In this rhubarb dessert, chef Matéo Ravel preserves the rhubarb in an almond cream and accompanies it with vanilla shortbread and geranium Italian meringue.
"Green asparagus
Green is at the heart of this recipe by chef Allan Vassor. For this monochrome dish, he combines roasted green asparagus, green Chartreuse sabayon and green anise crumble.
Respounchous, chicken livers and hearts, Laura Pelou's vinegar juice
Laura Pelou, winner of the Dotation pour les Jeunes Talents Gault&Millau, loves cooking offal, as in this recipe for wild asparagus (respounchous) and poultry livers and hearts.
Panisses stuffed with anchovy
Marseille chef Louis Thomas shares his recipe for a Provençal speciality: panisses.
Deviled monkfish, shiso panko, shiitake risotto
Japanese chef Yasuo Nanaumi uses mustard and wasabi to create his spicy sauce. Discover his spicy monkfish and risotto recipe.
My grandmother's overcooked asparagus
Alban Chanteloup, winner of the Gault&Millau Jeunes Talents award, shares his grandmother's recipe for asparagus.
Chocolate hazelnut
Judith Fraissard, pastry chef at Terroir des Vignobles, reveals her chocolate and hazelnut recipe for the more experienced.
