Chefs' recipes
370 results
Shiso taco
Are you a fan of Japanese, plant-based cuisine? Lucie Berthier Gembara, chef at Sépia, shows you her "shiso taco", a fresh, green plate ready in less than an hour!
The tomato
Hugo Konter, chef at Aliveta, takes us on a journey to Provence with his tomato and caper-anchovy-lemon confit condiment, served with black olives and a wild herb tomato water.
Glénan fish ceviche with wakame & avocado cream
At AC Le Levier, Arnaud and César Le Levier share their recipe for Glénan varnish ceviche with wakame and avocado cream. Serve and enjoy in the shell!
Rhine barbels katsu sando style
Want to impress your friends with a 3-toque dish? You'll need time and attention to detail to prepare Rhine barbel katsu sando style, by chef Lucas Engel of restaurant Enfin.
Smoked cod tacos, Nikkei guacamole & teriyaki shiso glaze
At the Vesper restaurant, no more cutlery and finger food with smoked cod tacos, followed by nikkei guacamole and teriyaki shiso lacquering by Lucas Felzine.
Vichyssoise, cold Mona Lisa potato soup & summer truffles
A truly simple local dish, Vichyssoise is enhanced into a gourmet plate by Fabrice Giraud. In his restaurant Le Beslay, the soup is made with Mona Lisa potatoes and summer truffles.
Grilled sardines, zucchini, bell pepper condiment, sauce vierge
Camila Sexas has just what it takes to treat yourself on a budget. At Ohrizon, she cooks grilled sardines, served with zucchini, bell pepper condiment and sauce vierge.
Mackerel, peas & buckwheat
Gérald Guille's dish is easy, accessible and visually appealing. Pureté's chef unveils a mackerel, followed by peas and buckwheat.
Purple artichokes, candied kombu avocado mousse, iced ribot milk
Chef Sébastien Méhaux of L'Émoi de Mets restaurant shares his recipe for purple artichokes, served with a kombu confit avocado mousse and glazed ribot milk.
