Easy
Leeks, camelina, spinach and hazelnut filling, black tea caramel
For a comforting recipe to prepare all winter long, chef Thibaut Spiwack was inspired by leeks. This seasonal vegetable, combined with black tea caramel and spinach-hazelnut filling, offers a contrast between bitterness and sweetness.
Belle Hélène pear
In 1864, the success of the opera bouffe "La Belle Hélène" inspired Parisian chefs. Since then, the Poire Belle Hélène has become an emblem of French gastronomy. It continues to be reinterpreted, as this modern recipe by Alexandre Lauret shows.
Chestnut tart with blackcurrant confit and whipped cream
Frédéric Simonin has imagined a tart with autumnal flavors, between the comfort of chestnut fruit prepared as mousse, and the acidity of blackcurrants prepared as confit. A dessert to be prepared all season long!
Seafood
Truffled scallops, vanilla parsnips and vermouth sauce
Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.
Clementine and chestnut pavlova mont-blanc style
Chef Christophe Pulizzi shares his recipe for Clementine and Chestnut Pavlova, Mont Blanc style. A dessert to enjoy when temperatures cool, to sublimate these autumnal products.
Starter
Root vegetables, pears, geraniums, chestnuts
Amaury Bouhours, Executive Chef of Le Meurice Restaurant Alain Ducasse, delivers a recipe that sublimates autumn produce. With a balance between the sweetness of pears and the crunch of root vegetables, this preparation can be enjoyed all season long.
