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Chefs' recipes

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
Cauliflower tempura, feta-maple syrup cream, black garlic
Easy

Cauliflower tempura, feta-maple syrup cream, black garlic

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Chef Tony LAURENT-PERROT
Restaurant Plūm
36000 CHÂTEAUROUX
Mademoiselle Debeauvais's pillow Expert

Mademoiselle Debeauvais's pillow

Inspired by the pillow of the beautiful aurora, this pâté en croûte recipe was created by chef Paul Iacono as a wedding gift for his then-wife Delphine Debeauvais.
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Chef Paul IACONO
Restaurant Le Violon d'Ingres
67000 STRASBOURG
Mademoiselle Debeauvais's pillow
Expert

Mademoiselle Debeauvais's pillow

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Chef Paul IACONO
Restaurant Le Violon d'Ingres
67000 STRASBOURG
Mackerel, Brussels sprouts and Meyer lemon Easy

Mackerel, Brussels sprouts and Meyer lemon

Clémence Taillandier serves bistronomic cuisine in her Lille restaurant Pulpe, and offers a fresh recipe for fish and Brussels sprouts that's full of flavor, and perfect for making at home.
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Chef Clémence Taillandier et Philippe PLATEL
Restaurant Pulpe
59043 LILLE
Ossobuco in saffron plin agnolotti Intermediate

Ossobuco in saffron plin agnolotti

Chef Olivier Parise has devised a 6-sequence pasta tasting menu for his Italian restaurant Mets. He has simplified for us his recipe for ossobuco en agnolotti, a staple on his menu.
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Burgundy snails Meurette style Easy

Burgundy snails Meurette style

What could be more local than Burgundy snails for a Burgundian restaurant? Chef François Pelletier's cuisine at Saint-Loup is both traditional in its basics and modern in its dressings and techniques.
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Chef François PELLETIER
Restaurant Le Saint-Loup
71240 SAINT-LOUP-DE-VARENNES
Andouille from Jargeau in brioche, beet, Orléans mustard Intermediate

Andouille from Jargeau in brioche, beet, Orléans mustard

Chef Marie Gricourt has opened her own restaurant, Gric, where she and her team serve classic local cuisine with a twist, such as her recipe for andouille de Jargeau in brioche.
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Chef Marie GRICOURT
Restaurant Gric
45000 ORLÉANS
Citrus fruits, candied yuzu, yuzu sorbet, Chinese grapefruit and meringue Expert

Citrus fruits, candied yuzu, yuzu sorbet, Chinese grapefruit and meringue

Chef Valentina Giacobbe and pastry chef Julien Ingaud-Jaubert of Lille's Ginko restaurant share a recipe for a technical citrus dessert. It's a great way to get ideas for your own desserts.
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Paris-brest hazelnut Intermediate

Paris-brest hazelnut

Chef Gabriel Gras Fernandez and pastry chef Jorice Sardain have teamed up to open an address in the 18th arrondissement. Discover their recipe for the popular hazelnut paris-brest.
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Beef Wellington Easy

Beef Wellington

Sommelier Pierre Guignard has opened a gourmet bistro in Paris's 9th arrondissement with Belgian chef David Meert. Good wines and classic dishes, reinvented or not, are on the menu, such as this beef Wellington.
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Red mullet fillet, romesco and lemon condiment, old vinegar sauce Intermediate

Red mullet fillet, romesco and lemon condiment, old vinegar sauce

Circle in Lyon owes its name to the Circles album by Mac Miller, rapped by the couple at the helm of the restaurant, Bastian Ruga and Agathe Drevet. The chef's personal cuisine is reflected in this recipe for red mullet.
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Scallops, marinated coral and crispy seaweed tuile Intermediate

Scallops, marinated coral and crispy seaweed tuile

This recipe is a good example of how chefs Clémence Goupil and Alex Néel of the Normandy restaurant Roze love to prepare scallops in their entirety.
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Chef Clémence Goupil et Alex NÉEL
Restaurant Roze
14920 MATHIEU
Pork tongue, pear and cauliflower from Charles Coulombeau Intermediate

Pork tongue, pear and cauliflower from Charles Coulombeau

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Chef Charles COULOMBEAU
Restaurant La Maison dans le Parc
54000 NANCY
Citrus oyster tartar with smoked potato cream Intermediate

Citrus oyster tartar with smoked potato cream

This recipe from chef Clément Guyon, a native of Laval, combines oysters with citrus fruits to give this shellfish a new way of eating.
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Scallops, beard broth with seaweed and iodized condiment Intermediate

Scallops, beard broth with seaweed and iodized condiment

Based in Saint-Malo, it's only natural that chef Quentin Durand offers a Breton-influenced cuisine. Passionate about scallops, he shares a recipe he created on his arrival at Maison Vermer, which has been a resounding success.
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Chef Quentin DURAND
Restaurant Maison Vermer
35400 SAINT-MALO
Jean Sulpice's celery risotto Intermediate

Jean Sulpice's celery risotto

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Chef Jean SULPICE
Restaurant Auberge du Père Bise - Jean Sulpice
74290 TALLOIRES-MONTMIN
Veal and oyster tartare Easy

Veal and oyster tartare

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.
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Pressed pig cheek and duck foie gras

Pressed pig cheek and duck foie gras

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.
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