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Chefs' recipes

My grandmother's overcooked asparagus Easy

My grandmother's overcooked asparagus

Alban Chanteloup, winner of the Gault&Millau Jeunes Talents award, shares his grandmother's recipe for asparagus.
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Chef Alban CHANTELOUP
Restaurant Choral
74000 ANNECY
My grandmother's overcooked asparagus
Easy

My grandmother's overcooked asparagus

More information
Chef Alban CHANTELOUP
Restaurant Choral
74000 ANNECY
Japanese tacos Easy

Japanese tacos

Discover Chef Alexis Luong's Japanese-style tacos for a new take on fajita nights.
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Japanese tacos
Easy

Japanese tacos

Discover Chef Alexis Luong's Japanese-style tacos for a new take on fajita nights.
Chocolate hazelnut Expert

Chocolate hazelnut

Judith Fraissard, pastry chef at Terroir des Vignobles, reveals her chocolate and hazelnut recipe for the more experienced.
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Sweetbread heart, French peas, crumbled pretzels Easy

Sweetbread heart, French peas, crumbled pretzels

Discover this traditional French dish with an Alsatian twist from Nicolas Frech, chef at La Table du 12 in Turckheim.
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Chef Nicolas FRECH
Restaurant La Table du 12
68230 TURCKHEIM
Steamed ravioli with saffron squash & natsudaidai Intermediate

Steamed ravioli with saffron squash & natsudaidai

Make vegetarian ravioli from A to Z with a filling of butternut, squash and saffron.
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Stuffed morels Intermediate

Stuffed morels

Spring, the season of morels, is here! In this recipe, the mushroom is served with mashed potatoes and stuffed with roast guinea fowl.
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Pâté en croûte with Prunelle de Troyes Expert

Pâté en croûte with Prunelle de Troyes

The chef at Octave restaurant in Troyes uses a local specialty, Prunelle de Troyes, a liqueur made from sloe pits, in his recipe for pâté en croute.
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Silk grain veal, plural carrots & "Terre d'Hermès" simmered juice Intermediate

Silk grain veal, plural carrots & "Terre d'Hermès" simmered juice

In this atypical recipe, chef Zian Bodou and his team have created a distillate from all the raw materials that make up the "Terre d'Hermès" fragrance, which they were able to identify after extensive research. The oil is produced in the restaurant using a rotary evaporator.
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Zian BODOU
Poultry quenelle with mussels & celery Intermediate

Poultry quenelle with mussels & celery

Chef Julien Baradel, winner of the Gault&Millau Young Talent Award, accompanies his poultry quenelle with a mussel salad and celery purée.
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Julien BARADEL
Monkfish and cauliflower in several textures Intermediate

Monkfish and cauliflower in several textures

In his recipe, Gabriele Ferri, winner of the Gault&Millau Jeunes Talents award, accompanies monkfish with cauliflower in several textures, Beluga lentils and a bagna cauda sauce.
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Near-veal tartar with smoked ketchup Intermediate

Near-veal tartar with smoked ketchup

In his recipe, chef Martin De Los Santos presents his veal tartare in a smoked tapioca tuile and topped with a soy egg yolk.
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Veal tartare Intermediate

Veal tartare

Chef François-Xavier Sailly, winner of the Terroir d'Exception Hauts-de-France 2023 trophy, sublimates veal loin in a tartar seasoned with wild garlic mayonnaise.
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Chef François-Xavier SAILLY
Restaurant Schorre
80230 SAINT-VALERY-SUR-SOMME
Pork ribs with achiote Easy

Pork ribs with achiote

Mexican chef Othoniel Alvarez Castaneda reveals his secret for successful oven-roasted ribs thanks to a marinade with achiote, a spice from America.
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Veal head croquettes Easy

Veal head croquettes

Here's the recipe for delicious calf's head croquettes with a new twist on gribiche sauce, crisp to perfection and soft on the inside.
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Two-course monkfish "mer à terre Expert

Two-course monkfish "mer à terre

Lebanese chef Vartivar Jarkezian combines monkfish and poultry in a land-sea recipe whose star vegetable is salsify.
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Chef Vartivar JARKEZIAN
Restaurant Campelli
75001 PARIS
Stuffed squid and risotto Intermediate

Stuffed squid and risotto

Discover chef Simon Jouët's recipe for squid with risotto, burnt cauliflower and a white sage sauce.
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Simon JOUËT
Pollock gravlax, raw pearl cream & radishes Expert

Pollock gravlax, raw pearl cream & radishes

For his gravlax recipe, Parisian chef Arnaud Baptiste uses three types of oil (mint, dill and paprika) to season it.
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Arnaud BAPTISTE
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