Chefs' recipes
370 results
Semi-cooked tuna with apricot-rosemary marmalade
Chef Julien Gourmelen of Jardin Délice creates a sweet-and-sour recipe for semi-cooked line-raised white tuna, apricot-rosemary marmalade and chorizo-saffron jus.
Duck tartare with sweet and sour condiment
To play up the sweet-savory aspect of his recipe, Capélo chef Angel Morales combines maple syrup and walnut oil with peach and duck breast in his vinaigrette.
Red bell pepper, chorizo & crunchy fennel panna cotta
Canopée chef Grégory Bonaccini reinterprets the panna cotta recipe in a savory version, featuring peppers.
Tartar of Saint-Jean-de-Luz tuna, a salad of coral lentils, green beans & apricots.
Chef Olivier Vitte of Annécien restaurant Bistro Sauvage reveals his recipe for Saint-Jean-de-Luz tuna tartare accompanied by a salad of coral lentils, green beans & apricots.
Beef, beet and raspberry tartar
Japanese chef Satoshi Amitsu reveals the secrets behind his recipe for beef tartare with beet, raspberry, smoked ricotta, black sesame crumble and red shiso veil.
Horse mackerel, cucumber water, capers
To prepare his chichards, chef Matan Zaken of Parisian restaurant Nhome first pickles them before marinating them in a blend of olive and grapeseed oils and yuzu and lime juice.
Éclairs with peas and smoked trout
No more chocolate and coffee éclairs! Discover the savory version of this pastry by Jean-Baptiste Mazaud, winner of the Tradition d'Aujourd'hui Occitanie 2023 trophy and chef at restaurant Meurette.
Vanilla, apricot & verbena parfait
For this easy-to-make-at-home frozen dessert, the chef adds apricot quarters and coulis, and verbena jelly. Perfect for summer!
Turbot and broccoli dishes
In this fish dish, the chef uses broccoli in 4 variations: grated heads, roasted stems, a purée and cooked heads.
Dried Isigny trout, fresh goat's cheese, fennel
This springtime floral dish requires a bit of skill to make. Discover the chef's tips for success!
