Chefs' recipes
370 results
Peanut beef tataki & onion tempura
Maison Lavandet chef Julien Lavandat presents a beef tataki with peanut and onion tempura, an easy dish ready in 30 minutes, with universal flavors.
Veal tartar, egg yolk confit, potato fondant & tapenade
Jérémy Hardy, at Blackey (1 toque), takes us on a discovery of his veal tartare, accompanied by a confit of egg yolk, potato fondant and tapenade.
Spelt and lobster risotto
Raphaël Grima brings us a comforting dish full of sweet flavors. His spelt risotto with lobster is easy to reproduce and, above all, easy to find at Spelt.
Pressed leeks, gribiche mimosa condiment
Discover Romain Corbière's dish! The Zéphirine resident concocts a leek pressée, followed by his gribiche mimosa condiment.
Beef chuck confit, spinach pulp & rabe glazed with olive oil
At Prélude (2 toques), Thibault Étienne creates the perfect balance between beef chuck confit, accompanied by spinach pulp and celery root glazed with olive oil.
Risotto with Périgord black truffle
Julie Buquet and Benjamin Gourdon from Boïdicou offer you a quick and easy recipe for a special occasion. A risotto with Périgord black truffles, which promises comfort and powerful aromas.
