Chefs' recipes
370 results
Pollock gravlax, raw pearl cream & radishes
For his gravlax recipe, Parisian chef Arnaud Baptiste uses three types of oil (mint, dill and paprika) to season it.
Berlingots of goat's cheese, cream and mushroom shavings
Discover an original pasta recipe combining goat's cheese and button mushrooms.
Hugo Ehrhardt's rabbit confit and smoked eel terrine
Hugo Ehrhardt, winner of the Jeune Talent Grand Est 2023 trophy, offers an original terrine recipe combining confit Alsace rabbit and smoked eel with woodruff and fresh radish.
Pike & radish
Discover chef Enzo Duchesne's airy recipe for pike in mousseline, radish in pickles and Jerusalem artichokes in bavaroise.
Lamb brochette with celery and spiced juice & wild herb brioche
Quentin Allirand, chef at La Ferme du Bien-Être, proposes a recipe featuring roasting and local flora.
Salmon steak, cauliflower cream and watercress pesto
Japanese chef Yumika Tokita revisits the classic salmon and cauliflower dish with a marinade based on soy sauce and mirin.
Grilled octopus with creamy potatoes
Chef Antoine Latry combines octopus and chorizo with a creamy potato, chili and pineapple sauce for a very tasty recipe.
Pizza soufflée, Parma ham, candied pears, hazelnuts and parmesan cream
For a change from the classic Margherita pizza, discover Italian chef Giovanni Spataro's soufflé pizza recipe.
Confit trout, quinoa & pike roe
Loïc Renand and Anthony Vial, chefs at mountain restaurant Poya, showcase a local fish in a top-notch recipe: Savoy trout.
Orgé like a cappuccino
Laura Boit, pastry chef with chef Baptiste Lavallez in their restaurant Vivace, uses Orgé - a barley coffee from the Graine de Breton brand - in a gourmet dessert recipe.
