Chefs' recipes
370 results
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.
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.
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.
Gnocchi with mushrooms
What to do with gnocchi? Parisian chef Maxime Lellouche accompanies them with a mushroom cream and parmesan curry crumble.
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!
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.
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.
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.
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.
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.
