Chefs' recipes

Main dish

Nougat-crusted sole, snacked langoustine & civet de la mer jus

Florian Barbarot has created a technical dish for Quelque Part. His nougat-crusted sole, accompanied by snacked langoustine and a civet de la mer jus, is a fine culinary challenge.

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Chef Florian BARBAROT

Restaurant Quelque Part
75009 PARIS

Main dish

Nougat-crusted sole, snacked langoustine & civet de la mer jus

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Chef Florian BARBAROT

Restaurant Quelque Part
75009 PARIS

Main dish

Red mullet with orange, yellow carrot & sea urchin

L.A Restaurant chef Anthony Lazzaro's red mullet with orange, followed by yellow carrot and sea urchin, will bring sunny colors to your plate.

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Main dish

Red mullet with orange, yellow carrot & sea urchin

L.A Restaurant chef Anthony Lazzaro's red mullet with orange, followed by yellow carrot and sea urchin, will bring sunny colors to your plate.

Main dish

Veal sweetbreads with langoustine, sand carrots, langoustine bisque & spicy jus

Three hours in the kitchen to create a beautiful combination of land and sea. This is the idea of Mathieu Thomas, chef at Mimosa, with his veal sweetbreads and langoustine, with sand carrots, langoustine bisque and full-bodied jus.

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Chef Mathieu THOMAS

Restaurant Mimosa
64310 SARE

"Chouwarma" with mint yoghurt sauce

Pierre Bleuzé and Antoine Dacquin offer their vegan interpretation of the traditional Turkish kebab. A "chouwarma" with mint yoghurt sauce to be found at Saisons - Cave à manger.

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Main dish

Marinated fille fillets, toast and bouillabaisse reduction

Damien Laforce offers us a maritime dish with popular accents. His marinated line loin is accompanied by toast and a bouillabaisse reduction. A dish to be found at Le Braque.

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Chef Damien LAFORCE

Restaurant Le Braque
59043 LILLE

Main dish

Venison ravioli with foie gras

With a restaurant located on a "mushroom square", Lucas Dégot of L'Acte 2 couldn't offer any other dish than his venison ravioli with foie gras, sublimated with raw and cooked mushrooms.

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Starter

Crispy shrimp wontons with parsnip cream

We take you on a journey to China with Davy Larzillière of La Maison du Puits and his crispy wontons (Chinese ravioli) with shrimp and parsnip cream.

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Starter

Pan-fried foie gras with orange

Julien Ayral's challenge is to combine comfort and pep. The chef of La Femme du Barbu offers us pan-fried foie gras with orange and a "gastrique" sauce.

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Julien AYRAL

Main dish

Sea bream ceviche, citrus plume & Japanese pearl chips

At Bistrot Ciéuta, Romain Jouin presents his peppy version of sea bream ceviche, with a citrus plume and Japanese pearl chips.

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Starter

Scallops, smoked Jerusalem artichoke mousseline, Colonnata bacon, yuzu emulsion

Philippe Coco, from Envol restaurant, presents his recipe for comfort and finesse: scallops, served with a mousseline of smoked Jerusalem artichokes, Colonnata bacon and a yuzu emulsion.

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Main dish

Poultry with crayfish

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Chef Guillaume SANCHEZ

Restaurant NE/SO
75009 PARIS

Starter

Isère pink trout gravlax, mojito gel & granny apple

Fancy a fresh starter or main course? Head for La Source and its gravlax of Isère pink trout, with mojito gel and granny-smith apples by Claudéric Marquet.

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Main dish

Roasted langoustines, banana and peanut compote, satay foam

Roasted langoustines with peanut banana compote and satay foam are a gastronomic challenge from Sens chef Alexandre Bru.

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Chef Alexandre BRU

Restaurant Sens
33000 BORDEAUX

Dessert

Cassava & tsokolate

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Pastry Chef Sharon LE GLATIN

Restaurant Maison Nipa
72210 FILLÉ

Main dish

Cuttlefish breasts, gambas mousseline, beet and beurre blanc

Discover a beautiful seafood dish, featuring cuttlefish breast, gambas mousseline, beet and butter. With the baguette? Marjorie Gaboriau, at Le 10N9 restaurant.

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Main dish

Crispy breast, parsnips two ways, peanuts & Thai basil

You'll have to be patient, but this recipe is economical and easy. Discover A.Léa's crispy pork belly, followed by parsnips, peanuts and Thai basil, by Léa Lestage.

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