Chefs' recipes
370 results
Pão de queijo or Brazilian cheese roll
Head to Brazil for an easy, quick and delicious recipe. Alessandra Montagne at Nosso offers her version of Pão de queijo or Brazilian cheese roll.
Various textures of pumpkin in sugar crystals
Boris Chapon proposes an expert dish based on a single product. The chef from Lou Bi presents his recipe for a pumpkin in a crystalline sugar soufflé.
Grand Marnier soufflé
Under the Provencal sun at Le Jas restaurant, Émeric Corbon presents his version of the classic Grand Marnier soufflé, a quick and easy recipe.
Nougat-crusted sole, snacked langoustine & civet de la mer jus
Florian Barbarot has created a technical dish for Quelque Part. His nougat-crusted sole, accompanied by snacked langoustine and a civet de la mer jus, is a fine culinary challenge.
Red mullet with orange, yellow carrot & sea urchin
L.A Restaurant chef Anthony Lazzaro's red mullet with orange, followed by yellow carrot and sea urchin, will bring sunny colors to your plate.
Veal sweetbreads with langoustine, sand carrots, langoustine bisque & spicy jus
Three hours in the kitchen to create a beautiful combination of land and sea. This is the idea of Mathieu Thomas, chef at Mimosa, with his veal sweetbreads and langoustine, with sand carrots, langoustine bisque and full-bodied jus.
"Chouwarma" with mint yoghurt sauce
Pierre Bleuzé and Antoine Dacquin offer their vegan interpretation of the traditional Turkish kebab. A "chouwarma" with mint yoghurt sauce to be found at Saisons - Cave à manger.
Marinated fille fillets, toast and bouillabaisse reduction
Damien Laforce offers us a maritime dish with popular accents. His marinated line loin is accompanied by toast and a bouillabaisse reduction. A dish to be found at Le Braque.
