Chefs' recipes
370 results
Samké Harra
Samké harra is a Lebanese sharing mezze based on fish marinated in lemon juice and served with a tahini sauce.
Goat cheese, peas, seaweed and chives by Maxime Bouttier
In this recipe, raw cream is layered with a tartar of seaweed and peas cooked in a custard sauce, then topped with a goat's cheese siphon.
Roasted skate wing
Benjamin Schmitt, eponymous chef of his Parisian restaurant (formerly Hectar), accompanies roasted skate with French peas and a beurre blanc with cockles.
Brittany blue lobster with cauliflower mousseline
In this seafood recipe, lobster and cauliflower mousseline are complemented by strawberries in red wine and a spider crab coral emulsion.
Lamb chops
In this recipe, barbecued lamb chops are served with ajo blanco, grilled potatoes, cherry tomatoes and candied peppers.
Hake terrine
Make your own hake terrine (or any other white fish) with this simple recipe from chef Joan Bois.
Ravioli with white pudding & veal head
The chef duo reinvent the traditional Catalan escudella soup in a ravioli version. The pilotas (spicy meatballs) are used as stuffing, and the ravioles are eaten in the broth.
100% green lentils from Louis Festa
In this recipe, lentils are prepared in a variety of ways: dried, in a siphon, in risotto, puffed...
Land-sea raw-cooked
For his land-sea recipe, chef Yoan Delorme chose to combine marinated sardines, beef tartare and citrus fruit. All topped with a chard leaf.
Beets by Félix Monteils & Pic Saint-Loup goats by Clément Briand-Seurat
In this recipe, chef Clément Briand-Seurat uses beet in a variety of forms: in rolls, candied, pickled and juiced.
