Chefs' recipes
370 results
Farmhouse pork loin glazed with eel, Rudy's mushrooms and Julie's seaweed
Chef Clément Torres, winner of the Dotation Gault&Millau, gives us his tips for a successful land-sea recipe.
Whiting, butternut tartlet, pumpkin-mandarin juice
Chef Marc-Antoine Lepage reveals a winter recipe centered around squash and mandarin oranges. A recipe for those who want to challenge themselves!
Lightly smoked leek, Bigorre bacon & beaufort emulsion
Yann Foucher, chef at the René slope restaurant in Savoie, has come up with a simple, gourmet mountain recipe that will wow your guests right from the start.
Celery risotto
Looking for an alternative to rice for risotto? Check out Jules Recoquillon's recipe for celery risotto, a real departure from the beaten track.
Foie gras passion dumplings
Combine foie gras and exotic fruits with Agora chef Guillaume Le Bozec's recipe for a stunning starter.
Madong Grand Cru chocolate cream, porcini mushrooms & hazelnut miso
Create an original recipe for chocolate cremeux, where the forest invites itself in with porcini mushrooms, fir trees and hazelnuts.
Melon, chilli and kohlrabi by Matthias Marc
This melon-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.
Juniper-roasted pigeons, cromesquis legs, red cabbage and blueberry embeurrée
Mountain restaurant chef Florent Meyer brings the classic roast pigeon up to date. Discover his recipe.
Sweet and sour Aube trout, creamy horseradish potato, red cabbage
Discover chef Clara Reydet's fresh and colorful recipe for a different way of eating trout.
Snacked cuttlefish guanciale, cockles & remoulade-parsley condiment
Sardinian chef Matteo Giua from Espelette unveils an easy seafood recipe featuring cuttlefish and cockles.
