Chefs' recipes
370 results
Hot Tahitian vanilla soufflé, pure arabica coffee reduction
1h top chrono for a warm, soft and comforting dessert. That's the aim of Clémence Coute's Tahitian vanilla hot soufflé with pure Arabica coffee reduction from Menna.
"Eat my onion
Matthias Leuliette reinvents onion soup with his dish "Mange-moi l'oignon". The Demain resident makes his dish from the inside of a raw, cooked onion, which he serves in the same onion, still in its skin.
A variation on carrots
At Le Sous-Sol restaurant, Thibaud Schouten works on a simple dish based around a single product: the carrot, for which he offers a wide range of textures and flavors to discover.
Lean crudo, orange bigarade, pumpkin seeds & smoked tea
30 minutes on the clock for an easy and powerful recipe. That's what Sarah Chougnet-Strudel offers at Regain with her lean crudo, followed by orange bigarade, pumpkin seeds and smoked tea.
Smoked pear, cauliflower & cockles
Combining fruit and seafood: that's the challenge of the expert dish created by 21st commis chef Antoine Foezon. His dish combines smoked pear, cauliflower and cockles.
Egg, watercress & black garlic cream, horseradish yogurt
Camille Delcroix, winner of Top Chef 9, is at the helm of Bacôve. He offers us his recipe for an egg, sublimated with a watercress and black garlic cream and horseradish yoghurt, ready in 20 minutes.
Fillet of conger eel with Kari Gosse matelote style & shellfish
Emmanuel Alart lets you breathe in the sea at low cost. The chef of Écume Givrée, winner of a chef's hat, offers you his back of conger eel with Kari Gosse façon matelote and shellfish.
Racines" casserole with local vegetables
Bistrot Racines chef Benoît Cellot takes you into the garden in just over half an hour. His "Racines" vegetable casserole is an ode to nature.
