Chefs' Recipes

Easy

Buewespätzle with peas and lemon cream

Chef François Ash of Strasbourg restaurant Madeleine gives his recipe for buewespätzle, an Alsatian potato specialty.

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Easy

Buewespätzle with peas and lemon cream

Chef François Ash of Strasbourg restaurant Madeleine gives his recipe for buewespätzle, an Alsatian potato specialty.

Intermediate

Fermented beans and hemp cookies, cheese ice cream

In this recipe by chef Guillaume Winterstein, piglet is presented as a roast loin, saddle as porchetta and leg as a knuckle of ham.

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Intermediate

Saint-pierre, fennel, banyuls, nantais butter

In this recipe, chef Alexandre Juton accompanies saint-pierre with fennel purée and confit, and a beurre nantais sauce.

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Chef Alexandre JUTON

Restaurant Inspirations
56000 VANNES

Easy

Fermented beans and hemp cookies, cheese ice cream

A fan of fermentation, chef Antoine Huguenin shares his recipe for fermented beans and a cookie made from hemp seeds.

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Chef Antoine HUGUENIN

Restaurant Huna le Restaurant
67130 WALDERSBACH

Easy

Almond tarator, cherry tomatoes, black radish pickles

Chef Thibault Monnerie takes on the recipe for tarator, a cold Bulgarian soup, using almonds, cherry tomatoes and black radish pickles.

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Intermediate

Black pudding terrine

For the black pudding terrine recipe, chef Olivier Kohen gives the keys to making your own black pudding. The terrine is accompanied by French peas and purple garlic cream.

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Intermediate

St. Pierre, fennel, mushrooms and saffron broth

Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.

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Easy

Muge pickles

Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.

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Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

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Easy

Marinated salmon with beet pulp

Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.

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Lemon tea cake

An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.

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Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

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Chef Martin MAUMET

Restaurant Oktobre
75006 PARIS

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

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Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

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Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.

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