Chefs' recipes

Main dish

Monkfish tail polenta & may vegetables, langoustine sauce

Valentin Ferte of the Bellus Fortis restaurant offers a light spring dish, monkfish tail, complemented by polenta and May vegetables, and finally a langoustine sauce.

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Main dish

Monkfish tail polenta & may vegetables, langoustine sauce

Valentin Ferte of the Bellus Fortis restaurant offers a light spring dish, monkfish tail, complemented by polenta and May vegetables, and finally a langoustine sauce.

Main dish

Vegetarian pot-au-feu, beaufort gnocchi, seasonal vegetables

In the mood for comfort food? Romain Casas and Tiphaine Mollard give you their version of vegetarian Pot-au- feu, with beaufort gnocchi and seasonal vegetables at Restaurant Deux - Bistrot de chefs.

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Chef Tiphaine Mollard & Romain CASAS

Restaurant Deux Restaurant
75011 PARIS

Main dish

Vegetarian pot-au-feu, beaufort gnocchi, seasonal vegetables

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Chef Tiphaine Mollard & Romain CASAS

Restaurant Deux Restaurant
75011 PARIS

Starter

Spring egg

At Narro restaurant, chef Kazuma Chikuda's "spring egg" dish is laid out almost like a nest. This recipe, which will only take you three quarters of an hour to prepare, is easy and affordable.

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Main dish

Rack of pork, creamy peas & andouille tartlet

L'Insouciant and its chef Corentin Courtien are pure Sarthe products, just like his expert plate: rack of pork, followed by creamy peas and andouille tartlet.

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Starter

Plancha knives

30 minutes on the clock for an easy-to-make summer dish à la plancha to enjoy under the sun. That's the aim of Razor clams à la plancha and their sauce vierge by Léopold Imbert and Hippolyte Talaya at Sables.

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Main dish

Pork loin, barley, asparagus & goosefoot

Discover pork loin, followed by barley, asparagus and goosefoot, a dish created by Louis Leprêtre and Simone Pien at their Normandy establishment Les Mets Chai.

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Starter

Mackerel au chalumeau, spinach & Breton radish flakes

Just under an hour's cooking time for a light, tasty recipe. That's the promise of mackerel au chalumeau, served with spinach shoots and Breton radish by Lucas Bahuon, chef at restaurant le 1825 - Château de la Brûlaire.

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Starter

Grilled asparagus, cockles and smoked carrot

This easy recipe transforms your plate into a colorful garden with sea scents. How do you do it? With a dish of grilled asparagus, topped with smoked cockles and carrots from chef Cédric Bruneau of restaurant Fezi.

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Chef Cédric BRUNEAU

Restaurant Fezi
35706 RENNES

Main dish

Breaded pollack with hyssop, potato and chard cannelloni

For those who love a challenge, Kévin Alsuguren's dish is for you. His breaded pollack with hyssop, followed by potato and chard cannelloni, requires technique and precision for a laser-like result.

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Kevin ALSUGUREN

Main dish

Sar, roasted asparagus, Vendeen ham & Kalamata olives

In Haute-Loire, land and sea meet in the plates of Charles Bernabé. At Les Cadets, he offers a sar fillet, accompanied by roasted asparagus, Vendée ham and kalamata olives.

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Main dish

Fricassee of sweetbreads, asparagus and morels, garlic flower

Émile Cotte of Baca'v shares a Sunday casserole par excellence. His sweetbread fricassee, embellished with asparagus, morels and garlic flower, is sure to delight your table.

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Chef Émile COTTE

Restaurant Baca'v
92100 BOULOGNE-BILLANCOURT

109 - Edition 2023

Grenoble-style skate wing

Fabienne Eymard, chef at Le Moulin de l'Imaginaire, proposes a Grenoble-style skate wing with a comforting aromatic jus.

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Main dish

Asparagus & spicy salami, snow white and raw yellow like a floating island

An almost trompe-l'œil floating island, with a base of asparagus and spicy salami, egg whites and a raw yolk in the center, this is a quick-to-make dish from Daniele Lamboglia at Type 55.

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Chef Daniele LAMBOGLIA

Restaurant Type 55
06000 NICE