Chefs' recipes
370 results
Stuffed morels
Spring, the season of morels, is here! In this recipe, the mushroom is served with mashed potatoes and stuffed with roast guinea fowl.
Pâté en croûte with Prunelle de Troyes
The chef at Octave restaurant in Troyes uses a local specialty, Prunelle de Troyes, a liqueur made from sloe pits, in his recipe for pâté en croute.
Silk grain veal, plural carrots & "Terre d'Hermès" simmered juice
In this atypical recipe, chef Zian Bodou and his team have created a distillate from all the raw materials that make up the "Terre d'Hermès" fragrance, which they were able to identify after extensive research. The oil is produced in the restaurant using a rotary evaporator.
Poultry quenelle with mussels & celery
Chef Julien Baradel, winner of the Gault&Millau Young Talent Award, accompanies his poultry quenelle with a mussel salad and celery purée.
Monkfish and cauliflower in several textures
In his recipe, Gabriele Ferri, winner of the Gault&Millau Jeunes Talents award, accompanies monkfish with cauliflower in several textures, Beluga lentils and a bagna cauda sauce.
Near-veal tartar with smoked ketchup
In his recipe, chef Martin De Los Santos presents his veal tartare in a smoked tapioca tuile and topped with a soy egg yolk.
Veal tartare
Chef François-Xavier Sailly, winner of the Terroir d'Exception Hauts-de-France 2023 trophy, sublimates veal loin in a tartar seasoned with wild garlic mayonnaise.
Pork ribs with achiote
Mexican chef Othoniel Alvarez Castaneda reveals his secret for successful oven-roasted ribs thanks to a marinade with achiote, a spice from America.
Veal head croquettes
Here's the recipe for delicious calf's head croquettes with a new twist on gribiche sauce, crisp to perfection and soft on the inside.
Two-course monkfish "mer à terre
Lebanese chef Vartivar Jarkezian combines monkfish and poultry in a land-sea recipe whose star vegetable is salsify.
