Chefs' recipes

Intermediate

Farm quail scorsonères & oak lentins

For an original poultry recipe, Bordeaux chef Tanguy Laviale turns to free-range quail, black salsify and shiitake mushrooms.

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Chef Tanguy LAVIALE

Restaurant Ressources
33000 BORDEAUX

Intermediate

Farm quail scorsonères & oak lentins

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Chef Tanguy LAVIALE

Restaurant Ressources
33000 BORDEAUX

Expert

Camargue oysters, cucumber and kiwi tartar, rye bread ice cream

Discover the signature dish of Julien Richard, chef at Le Seize in Arles, featuring Camargue oysters.

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Expert

Camargue oysters, cucumber and kiwi tartar, rye bread ice cream

Discover the signature dish of Julien Richard, chef at Le Seize in Arles, featuring Camargue oysters.

Intermediate

Gravlax trout at Arbre de Vie

Loïc Deletraz, chef at L'Arborescence, proposes an original recipe based on Terroir Café 73's "L'Arbre de Vie" infusion.

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Expert

Hare à la royale

A classic hunting dish, hare à la royale requires time and expertise. Discover the recipe of Manon Guichard, chef at Bonnotte.

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Chef Manon NEGRETTI-GUICHARD

Restaurant Bonnotte
92100 BOULOGNE-BILLANCOURT

Intermediate

Snails & Morteau sausage nems

Simon Brenet, chef at Momentum in the heart of Besançon's Citadelle, revisits the nem with Comtois snails and Morteau sausage.

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Dessert

Apples and celery sticks

With a background in pastry-making, chef Virginie Thenot offers a simple, tasty dessert combining fruit, vegetables and Breton shortbread.

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Main dish

Pig, cherry, tarragon and arrowroot

This pig-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.

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Chef Matthias MARC

Restaurant Substance
75116 PARIS

Dessert

Citrus, honey & granola

Ama's pastry chef, Manon Grasset, proposes a honey-citrus granola ideal for a successful brunch.

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Chef Manon GRASSET

Restaurant Ama
64250 CAMBO-LES-BAINS

Easy

Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette

Discover squid in a simple recipe spiced just right by Etika chef Alexandre Willaume.

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Easy

Clams, smoked aioli & obione

English chef Edward Delling-Williams, who lives in La Manche, has come up with an easy recipe for clams in the style of Manche's salt meadows.

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Chef Edward DELLING-WILLIAMS

Restaurant The Presbytere
50200 HEUGUEVILLE-SUR-SIENNE

Intermediate

Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine

Benjamin Breton, chef at L'Auberge de Lucinges in the Haute-Savoie region of France, honors celery in a delicate tart.

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Chef Benjamin BRETON

Restaurant L'Auberge de Lucinges
74380 LUCINGES

Easy

100% roach and rose apple

Guillaume Foucault, chef at the Grand Chaume in the Château de Chaumont and a great specialist in fruit and vegetables, has brought a rare species of apple to the fore in a simple, delicious recipe.

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Guillaume FOUCAULT

Starter

Artichoke barigoule, tagetes flower vegetables, shrimp consommé

Artichoke barigoule, tagetes flower vegetables and shrimp consommé make up the expert plate created by La Chabotterie chef Benjamin Patissier.

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Chef Benjamin PATISSIER

Restaurant La Chabotterie
85260 MONTRÉVERD

Dessert

Purple tartlet, homemade mustard yoghurt & candied egg yolk

Want to impress your friends? The mauve tartlet, made with homemade mustard yoghurt and candied egg yolk by chef Thomas Benady at the Auberge Sauvage, is a tasty and graphic recipe to make!

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Chef Thomas BENADY

Restaurant L'Auberge Sauvage
50170 SERVON

Starter

Mackerel & fermented beet pickles

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Chef Georgiana VIOU

Restaurant Rouge - Margaret Hôtel Chouleur
30033 NIMES

Starter

Shiso taco

Are you a fan of Japanese, plant-based cuisine? Lucie Berthier Gembara, chef at Sépia, shows you her "shiso taco", a fresh, green plate ready in less than an hour!

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Starter

The tomato

Hugo Konter, chef at Aliveta, takes us on a journey to Provence with his tomato and caper-anchovy-lemon confit condiment, served with black olives and a wild herb tomato water.

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