Chefs' recipes

Main dish

Veal tartar, egg yolk confit, potato fondant & tapenade

Jérémy Hardy, at Blackey (1 toque), takes us on a discovery of his veal tartare, accompanied by a confit of egg yolk, potato fondant and tapenade.

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Jeremy HARDY

Main dish

Veal tartar, egg yolk confit, potato fondant & tapenade

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Jeremy HARDY

Main dish

Spelt and lobster risotto

Raphaël Grima brings us a comforting dish full of sweet flavors. His spelt risotto with lobster is easy to reproduce and, above all, easy to find at Spelt.

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Main dish

Spelt and lobster risotto

Raphaël Grima brings us a comforting dish full of sweet flavors. His spelt risotto with lobster is easy to reproduce and, above all, easy to find at Spelt.

Dessert

Pavlova with sorrel, goldrush apple & fine meringue

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Chef Tom TRUY-COURTIES

Restaurant Auberge de Monceaux
60860 SAINT-OMER-EN-CHAUSSÉE

Main dish

Pressed leeks, gribiche mimosa condiment

Discover Romain Corbière's dish! The Zéphirine resident concocts a leek pressée, followed by his gribiche mimosa condiment.

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Chef Romain CORBIÈRE

Restaurant Zéphirine
33000 BORDEAUX

Main dish

Beef chuck confit, spinach pulp & rabe glazed with olive oil

At Prélude (2 toques), Thibault Étienne creates the perfect balance between beef chuck confit, accompanied by spinach pulp and celery root glazed with olive oil.

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Main dish

Line Saint Pierre, white asparagus, nasturtium flower

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Starter

Duck foie gras with langoustine, smoked fennel, orange & candied ginger

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Chef Guillaume ROGET

Restaurant Ekaitza
64500 CIBOURE

Main dish

Risotto with Périgord black truffle

Julie Buquet and Benjamin Gourdon from Boïdicou offer you a quick and easy recipe for a special occasion. A risotto with Périgord black truffles, which promises comfort and powerful aromas.

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Main dish

Crab flakes, tangy cucumber, tomato & green apple coulis

Looking for something fresh and light? Maxime Le Meur of restaurant Gemellus has just the thing with a crumble of crab, followed by tangy cucumber, tomato coulis and green apple.

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Chef Maxime LE MEUR

Restaurant Gemellus
75007 PARIS

Starter

Cauliflower, samphire & coffee

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Chef Florian PUGLIA

Restaurant Roselières
17600 SAUJON

Main dish

Thyme-smoked mackerel, watercress coulis, walnut & raspberry slivers

A trip to Provence organized by Pierre-Alexis Bernard. At Les Réformés, he offers a simple recipe for mackerel smoked with thyme, followed by a coulis of watercress, walnut slivers and raspberries.

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Starter

Gribiche sauce

The famous hard-boiled egg recipe is now brought to life by Alexandre Tessier. The Gribiche chef presents his version of the eponymous sauce.

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Chef Alexandre TESSIER

Restaurant Gribiche
49100 ANGERS

Main dish

Wagyu beef, langoustine & balsam fir

When excellence meets excellence, Mallory Gabsi's dish is born. In his eponymous restaurant, he combines wagyu beef and langoustine, all tied together with balsam fir. A dish for special occasions.

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Chef Mallory GABSI

Restaurant Mallory Gabsi
75017 PARIS

Starter

Mackerel ceviche, crunchy radish & buckwheat crispy

Mackerel ceviche with crunchy radish and buckwheat crispy is an accessible recipe from Ar Iniz chef Romain Rouiller.

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Romain ROULLIER

Main dish

Lamb tartar, El Xaï Korean style

An expertly prepared dish that takes you on a journey to Asia, that's the promise of El Xaï lamb tartare à la coréenne by Julien Hermida at his restaurant Le Mess.

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Dessert

Brazilian flan

No time? The dessert, a Brazilian flan by Caterine's chef Marie Dijon, takes just 5 minutes to prepare and only four ingredients! 55 minutes of cooking later, and you're done.

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Chef Marie DIJON

Restaurant Caterine
13006 MARSEILLE

Dessert

Chocolate cream, cocoa tuile, olive powder & black fruity olive oil

A fine dose of gourmandise with this creamy chocolate and cocoa tuile spiced up with olive powder and black fruity olive oil. A dish to be found at Opaline, by Alexis Guillon and Charlotte Troi.

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