Chefs' Recipes

Easy

Beet, feta, mint and hazelnut salad

In the salad by chef Flavien Fortuné (Le Jardin à Levens), the beets are marinated or steamed, the hazelnuts roasted.

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Easy

Beet, feta, mint and hazelnut salad

In the salad by chef Flavien Fortuné (Le Jardin à Levens), the beets are marinated or steamed, the hazelnuts roasted.

Intermediate

Crispy knuckle of ham with mustard & kohlrabi

For his jambonneau recipe, chef Pierre Forst (Le Bout des Canards, Lorquin) uses a mustard hollandaise sauce and lacto-fermented kohlrabi.

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Chef Pierre FORST

Restaurant Le Bout des Canards
57790 LORQUIN

Intermediate

Crispy knuckle of ham with mustard & kohlrabi

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Chef Pierre FORST

Restaurant Le Bout des Canards
57790 LORQUIN

Easy

Veal tartar

Chef Wilfried Romain's tartare recipe calls for veal, chimichurri sauce and homemade pecorino shortbread.

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Easy

Cod meunière, soubise and kasha stew

Instead of sole, chefs Valentin Vasseur & Léo Barbenson use cod and accompany it with a stew of kasha, toasted buckwheat seeds.

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Easy

Benjamin Chrétien Pear Caramel Soufflé

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Easy

The Trébons onion

Chef Guillaume Chatillon (Freya in Biarritz) shows you how to cook the Trébons onion, a sweet onion from Bigorre, for a starter that will impress your guests.

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Intermediate

Pollack, Roscoff onion texture & walnuts

Winner of the Cuisine de la mer, des lacs et rivières Île-de-France 2024 trophy, chef Jérôme Laurent naturally proposes a fish recipe accompanied by onions.

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Chef Jérôme LAURENT

Restaurant Empreinte
75002 PARIS

Intermediate

Anthony Gerbeau's candied watermelon and lacquered mackerel

Anthony Gerbeau, chef at L'Artimon restaurant (2 toques), combines watermelon and mackerel in a daring recipe, enhanced by a beet vinaigrette and obione shortbread.

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Easy

Red tuna vitello tonnato style

Chef Gauthier Delbé highlights our coasts' bluefin tuna in a recipe for vitello tonnato, a dish to be found at the Beau Boucot restaurant in Tharon-Plage.

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Easy

Hugo Desnoyer's leg of suckling lamb

An emblematic Easter dish, leg of lamb lends itself to many interpretations. Here, Hugo Desnoyer, a butcher renowned for his choice of exceptional meats, shares his version.

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Expert

Hazelnut, lemon

This dessert from pastry chef Kimiko Kinoshita combines shortbread with tuiles, mousse and hazelnut praline, as well as a crumble and black lemon sorbet.

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