Chefs' recipes
370 results
Thyme-smoked mackerel, watercress coulis, walnut & raspberry slivers
A trip to Provence organized by Pierre-Alexis Bernard. At Les Réformés, he offers a simple recipe for mackerel smoked with thyme, followed by a coulis of watercress, walnut slivers and raspberries.
Gribiche sauce
The famous hard-boiled egg recipe is now brought to life by Alexandre Tessier. The Gribiche chef presents his version of the eponymous sauce.
Wagyu beef, langoustine & balsam fir
When excellence meets excellence, Mallory Gabsi's dish is born. In his eponymous restaurant, he combines wagyu beef and langoustine, all tied together with balsam fir. A dish for special occasions.
Mackerel ceviche, crunchy radish & buckwheat crispy
Mackerel ceviche with crunchy radish and buckwheat crispy is an accessible recipe from Ar Iniz chef Romain Rouiller.
Lamb tartar, El Xaï Korean style
An expertly prepared dish that takes you on a journey to Asia, that's the promise of El Xaï lamb tartare à la coréenne by Julien Hermida at his restaurant Le Mess.
Brazilian flan
No time? The dessert, a Brazilian flan by Caterine's chef Marie Dijon, takes just 5 minutes to prepare and only four ingredients! 55 minutes of cooking later, and you're done.
Chocolate cream, cocoa tuile, olive powder & black fruity olive oil
A fine dose of gourmandise with this creamy chocolate and cocoa tuile spiced up with olive powder and black fruity olive oil. A dish to be found at Opaline, by Alexis Guillon and Charlotte Troi.
Veal tartare & whelks with caper flowers and wasabi mayonnaise
At Les 2A, Alban Gardien is at work on a simple tartare between land and sea based on veal, whelks, caper flowers and wasabi mayonnaise.
Grilled kid ribs, celeriac crust & wild garlic pesto
It's an animal protein we're not used to eating! Marie Dupuy, chef at Mordus, shares her dish of grilled kid ribs, followed by celeriac en croûte and wild garlic pesto.
