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Chefs' recipes

Breton sardines Easy

Breton sardines

Chef Emmanuel Kouri enhances Breton sardines by garnishing them with tomato paste before grilling.
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Chef Emmanuel KOURI
Restaurant Les Jardins de Kerstéphanie
56370 SARZEAU
Breton sardines
Easy

Breton sardines

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Chef Emmanuel KOURI
Restaurant Les Jardins de Kerstéphanie
56370 SARZEAU
Roasted Jerusalem artichokes, mint sabayon, savoy tomme and xo sauce Easy

Roasted Jerusalem artichokes, mint sabayon, savoy tomme and xo sauce

Discover Parisian chef Geoffrey Lengagne's recipe for roasted Jerusalem artichokes, Jerusalem artichoke and Savoy tomme purée, mint sabayon and xo sauce.
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Chef Geoffrey LENGAGNE
Restaurant Brion par Geoffrey Lengagne
75009 PARIS
Roasted Jerusalem artichokes, mint sabayon, savoy tomme and xo sauce
Easy

Roasted Jerusalem artichokes, mint sabayon, savoy tomme and xo sauce

More information
Chef Geoffrey LENGAGNE
Restaurant Brion par Geoffrey Lengagne
75009 PARIS
Chawanmushi mushroom Intermediate

Chawanmushi mushroom

Chawanmushi is a dairy-free Japanese flan. Chef Philippine Jaillet enhances hers with porcini mushrooms and chanterelles.
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Pagre à la flamme, cream of haddock and kalamansi Easy

Pagre à la flamme, cream of haddock and kalamansi

This fish recipe by Breton chef Nicolas Simon combines pagre with haddock and kalamansi, a citrus fruit somewhere between tangerine and kumquat.
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Cyril Lignac's chocolate doughnuts Easy

Cyril Lignac's chocolate doughnuts

No mardi gras without doughnuts! Cyril Lignac delivers his favorite recipe, an ultra-gourmand version filled with spread.
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Chef Cyril LIGNAC
Restaurant Aux Prés
75006 PARIS
Oat flan Easy

Oat flan

An essential ingredient in porridge and muesli, oats are used here in a flan with caramel, ribot milk and a buckwheat pancake. Dessert recipe by chefs Jean-Baptiste Caillarec and Laura Martinon.
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Octopus borscht style Intermediate

Octopus borscht style

Ukrainian chef Maksym Zorin has opened his datcha (country house) in Paris in the spirit of a chic, convivial family home. Ukrainian and Ducassian gastronomy inspire his dishes, such as this octopus borscht.
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Marinated chicken tacos with corn and cumin bread Intermediate

Marinated chicken tacos with corn and cumin bread

Alban Joriot, chef at Brutal restaurant in Lyon's 2nd arrondissement, gives his interpretation of tacos with marinated chicken, creamed corn, sumac yogurt and fresh herb salad in a cumin puff bun.
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Gnocchi with mushrooms Easy

Gnocchi with mushrooms

What to do with gnocchi? Parisian chef Maxime Lellouche accompanies them with a mushroom cream and parmesan curry crumble.
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Pork parmentier with black miso Intermediate

Pork parmentier with black miso

Occitan chef Charlotte Bauduret revisits the classic shepherd's pie by incorporating miso, and for this recipe there's no need for an oven!
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Duck legs confit, Puy lentils, spicy jus Easy

Duck legs confit, Puy lentils, spicy jus

Chef Magali Martini of Parisian restaurant Bombance likes to mix techniques such as salting and maturing. Here, duck legs are left to rest in coarse salt for 6 hours before being confit.
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Textured Bordeaux cep and poached-fried egg Intermediate

Textured Bordeaux cep and poached-fried egg

You can enjoy this recipe to the accompaniment of baroque music in the Lyon restaurant of chef Jean-Baptiste Magno and sommelier Jérôme Sabatier.
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Grilled octopus and oyster mushrooms Easy

Grilled octopus and oyster mushrooms

Chef Grégoire James from Caen's Augia restaurant shares his recipe for octopus, broad bean, mesclun and oyster mushroom salad.
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The onion of my childhood Easy

The onion of my childhood

Chef Alexandre Baumard draws inspiration from the flavors of his childhood to create this onion-based recipe. Presented in onion bowls, onions are used in soubise, compote and crumble.
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Chef Alexandre BAUMARD
Restaurant Amicis
33000 BORDEAUX
Cauliflower tabbouleh, canut brains, merguez breadcrumbs Easy

Cauliflower tabbouleh, canut brains, merguez breadcrumbs

Chef Sarah Hamza prepares Mediterranean-influenced French cuisine with a focus on African products. This tabbouleh recipe is one example, with a date molasses vinaigrette.
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Grilled leeks, matcha sauce and pistachio praline Easy

Grilled leeks, matcha sauce and pistachio praline

Rather than sipping his matcha, chef Benoît Cadot of Marseille's Prémices restaurant makes a sauce to accompany leeks and a pistachio praline. A recipe where green predominates.
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Cauliflower tempura, feta-maple syrup cream, black garlic Easy

Cauliflower tempura, feta-maple syrup cream, black garlic

Tony Laurent-Perrot, chef at Le Plūm, prepares a world cuisine, without borders, freely revisited to the Castelroussins in the image of this cauliflower tempura recipe.
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Chef Tony LAURENT-PERROT
Restaurant Plūm
36000 CHÂTEAUROUX
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