Chefs' recipes
370 results
Oysters, hazelnut butter, wild garlic capers
Illustrious Top Chef 12 contestant Thomas Chisholm is now at the helm of Chocho. Here, he introduces us to his oysters with hazelnut butter, topped with capers and wild garlic seeds.
Beet Cheesecake
20 minutes top chrono, the beet cheesecake from Marie-France Romero, of the restaurant En Voiture Simone, is the easy dish to make in advance for entertaining your guests.
Jalapeño crab with granny smith apple & radish
In the mood for something spicy? In three quarters of an hour, Carla Kirsch of Alebrije restaurant fills your plate with her jalapeño crab, accompanied by granny-smith apples and radishes.
Grilled leek, buckwheat, pear, ribot milk vinaigrette & trout roe
A grilled leek, accompanied by buckwheat, pear, ribot milk vinaigrette and trout roe, promises a surprisingly balanced dish. This recipe is the brainchild of AHPÉ chef Idir Fseil.
Peanut celery & Taha'a vanilla ice cream
Pastry lovers, Antoine Gaudin of Obbo restaurant has a challenge for you. His celery-peanut dish with Taha'a vanilla ice cream requires technique and precision.
Choux pastries with praline cream filling
In Angers, Louisa Bellanger of the Fricot restaurant (1 toque) revisits classics. Her choux pastries filled with praline cream are an ode to gourmandise, uncomplicated and quick to make.
Olive oil wreath
Are you a lover of brioche bread? Assaf Granit's olive oil crown from Tékès will be ideal for your breakfasts, snacks or other gourmet snacks.
Ravioli stuffed with veal, chicken and tartufata, parmesan & chorizo sauce
Discover the cuisine of the Storia restaurant. Here, Charlène Depond and Manuel Godet concoct ravioli stuffed with veal, chicken and tartufata, all harmonized by a parmesan-chorizo sauce.
