Chefs' recipes
370 results
Gravlax trout at Arbre de Vie
Loïc Deletraz, chef at L'Arborescence, proposes an original recipe based on Terroir Café 73's "L'Arbre de Vie" infusion.
Hare à la royale
A classic hunting dish, hare à la royale requires time and expertise. Discover the recipe of Manon Guichard, chef at Bonnotte.
Snails & Morteau sausage nems
Simon Brenet, chef at Momentum in the heart of Besançon's Citadelle, revisits the nem with Comtois snails and Morteau sausage.
Apples and celery sticks
With a background in pastry-making, chef Virginie Thenot offers a simple, tasty dessert combining fruit, vegetables and Breton shortbread.
Pig, cherry, tarragon and arrowroot
This pig-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.
Citrus, honey & granola
Ama's pastry chef, Manon Grasset, proposes a honey-citrus granola ideal for a successful brunch.
Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette
Discover squid in a simple recipe spiced just right by Etika chef Alexandre Willaume.
Clams, smoked aioli & obione
English chef Edward Delling-Williams, who lives in La Manche, has come up with an easy recipe for clams in the style of Manche's salt meadows.
Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine
Benjamin Breton, chef at L'Auberge de Lucinges in the Haute-Savoie region of France, honors celery in a delicate tart.
100% roach and rose apple
Guillaume Foucault, chef at the Grand Chaume in the Château de Chaumont and a great specialist in fruit and vegetables, has brought a rare species of apple to the fore in a simple, delicious recipe.
