Chefs' recipes
370 results
Grilled leeks and leek juice
Frédéric Molina, chef at the Auberge du Moulin de Léré, has come up with an original recipe that uses leeks in three different ways: cellar-aged lacto-fermented, char-grilled and in concentrated juice, all accompanied by a wild boar ham and walnut oil sauce.
Rack of lamb roasted in pre-salted greens
Joseph Viola, chef at the Daniel et Denise restaurant in Lyon, creates an oven-roasted rack of salt-meadow lamb, crusted with butter parsley and curly parsley, accompanied by a lamb jus with white wine and lamb stock.
Spring lamb navarin with rosemary
Xavier Mathieu, chef at La Table de Xavier Mathieu in Joucas, has created a springtime lamb navarin with rosemary, accompanied by thyme-glazed carrots and crunchy peas, for a colorful, flavorful dish that celebrates spring.
Figs and cloves, burrata, fig leaf snow and fig tart
Sandro Micheli, chef at the Louis XV - Alain Ducasse at the Hôtel de Paris in Monaco, has created an exceptional starter based around figs: a flaky tart topped with almond cream and marmalade, a burrata condiment with two marmalades, an iced snow with fig leaf wine and a fig sauce flavored with cloves.
Fig Pavlova with mascarpone cream
Nicolas Sintes, chef at the Les Roches Blanches hotel in Cassis, proposes a light, springtime pavlova: crisp meringue topped with vanilla mascarpone cream and fresh figs, highlighted with a drizzle of honey.
Tagliatelle with Sicilian pesto
Ignazio Messina, chef at Les Amis des Messina in Paris, offers a Sicilian pesto with almonds, fresh basil, sun-dried tomatoes and Parmesan, bound with tagliatelle thanks to the cooking water for a smooth, creamy texture.
Tagliatelle with Sainte-Maure cream, shiitake and grilled fruit
Damien Chery and Antoine Jeudi, from Auberge du Bon Laboureur, offer tagliatelle topped with a smooth Sainte-Maure cheese cream, accompanied by poached shiitake and crushed grilled fruit, for a generous dish with the flavors of Touraine.
Tagliatelle with wild garlic
Fabien Raux, chef at Restaurant de la Loire, uses wild garlic in all its forms: tagliatelle with walnut and Parmesan pesto, served on a smooth cream and garnished with buds marinated in Melfor vinegar.
Tagliatelle with homemade gambas
Irwin Durand, chef at Irwin restaurant, shares his homemade version of tagliatelle with prawns: fresh homemade pasta topped with a cognac-concentrated shellfish jus, served with pan-fried prawns in butter, garlic and parsley.
Pasta with bottarga
Edgar Bosquez, chef at Ékume, proposes a simple recipe: tagliatelle sprinkled with shavings of grated bottarga, spiced up with golden pink garlic, lemon zest and juice, fresh parsley and a dash of Espelette pepper.
