Chefs' recipes
370 results
Spring egg
At Narro restaurant, chef Kazuma Chikuda's "spring egg" dish is laid out almost like a nest. This recipe, which will only take you three quarters of an hour to prepare, is easy and affordable.
Rack of pork, creamy peas & andouille tartlet
L'Insouciant and its chef Corentin Courtien are pure Sarthe products, just like his expert plate: rack of pork, followed by creamy peas and andouille tartlet.
Plancha knives
30 minutes on the clock for an easy-to-make summer dish à la plancha to enjoy under the sun. That's the aim of Razor clams à la plancha and their sauce vierge by Léopold Imbert and Hippolyte Talaya at Sables.
Pork loin, barley, asparagus & goosefoot
Discover pork loin, followed by barley, asparagus and goosefoot, a dish created by Louis Leprêtre and Simone Pien at their Normandy establishment Les Mets Chai.
Mackerel au chalumeau, spinach & Breton radish flakes
Just under an hour's cooking time for a light, tasty recipe. That's the promise of mackerel au chalumeau, served with spinach shoots and Breton radish by Lucas Bahuon, chef at restaurant le 1825 - Château de la Brûlaire.
Grilled asparagus, cockles and smoked carrot
This easy recipe transforms your plate into a colorful garden with sea scents. How do you do it? With a dish of grilled asparagus, topped with smoked cockles and carrots from chef Cédric Bruneau of restaurant Fezi.
Breaded pollack with hyssop, potato and chard cannelloni
For those who love a challenge, Kévin Alsuguren's dish is for you. His breaded pollack with hyssop, followed by potato and chard cannelloni, requires technique and precision for a laser-like result.
Sar, roasted asparagus, Vendeen ham & Kalamata olives
In Haute-Loire, land and sea meet in the plates of Charles Bernabé. At Les Cadets, he offers a sar fillet, accompanied by roasted asparagus, Vendée ham and kalamata olives.
Fricassee of sweetbreads, asparagus and morels, garlic flower
Émile Cotte of Baca'v shares a Sunday casserole par excellence. His sweetbread fricassee, embellished with asparagus, morels and garlic flower, is sure to delight your table.
Grenoble-style skate wing
Fabienne Eymard, chef at Le Moulin de l'Imaginaire, proposes a Grenoble-style skate wing with a comforting aromatic jus.
