Chefs' recipes
370 results
Fresh tagliatelle, morels cooked in Arbois yellow wine, wild garlic
To celebrate spring, chef Maxime Lesobre combines fresh tagliatelle with melt-in-the-mouth morel mushrooms, cooked in Arbois yellow wine and accompanied by a vibrant wild garlic pesto, for a generous dish with the bold flavors of Burgundy.
In the shade of fruit trees, citrus fruits soak up the sun
To bring out the best in winter citrus fruits, from oranges and pink grapefruit to clementines, chef Julien Allano imagines fruit impregnated with olive oil, accompanied by a generous ganache of winter spices and a muscat-vanilla jelly.
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
To impress your guests this holiday season, this foie gras recipe from chef Olivier Nasti is perfect! Combined with surprising flavors, between the sweetness of the chouchous and the tomme emulsion, foie gras is revealed in a whole new light.
Leeks, camelina, spinach and hazelnut filling, black tea caramel
For a comforting recipe to prepare all winter long, chef Thibaut Spiwack was inspired by leeks. This seasonal vegetable, combined with black tea caramel and spinach-hazelnut filling, offers a contrast between bitterness and sweetness.
Belle Hélène pear
In 1864, the success of the opera bouffe "La Belle Hélène" inspired Parisian chefs. Since then, the Poire Belle Hélène has become an emblem of French gastronomy. It continues to be reinterpreted, as this modern recipe by Alexandre Lauret shows.
Chestnut tart with blackcurrant confit and whipped cream
Frédéric Simonin has imagined a tart with autumnal flavors, between the comfort of chestnut fruit prepared in mousse, and the acidity of blackcurrant in confit. A dessert to be enjoyed all season long!
Truffled scallops, vanilla parsnips and vermouth sauce
Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.
Clementine and chestnut pavlova mont-blanc style
Chef Christophe Pulizzi shares his recipe for Clementine and Chestnut Pavlova, Mont Blanc style. A dessert to enjoy when temperatures cool, to sublimate these autumnal products.
Root vegetables, pears, geraniums, chestnuts
Amaury Bouhours, Executive Chef of Le Meurice Restaurant Alain Ducasse, delivers a recipe that sublimates autumn produce. With a balance between the sweetness of pears and the crunch of root vegetables, this preparation can be enjoyed all season long.
Scallops and beets
Thomas Parnaud sublimates two key autumn products: scallops and beet. Working with fermentation and textures, the chef explores all their subtleties to create a surprising and colorful blend of iodized flavor and vegetable delicacy.
Scampi tartare, fine jelly and crispy head
To sublimate this summer seafood, chef Christopher Coutanceau imagines it in three textures. The langoustine is presented as a tartare, a herb jelly, or in shells for a crispy result.
Valencian paella
Originally from the province of Cuenca, Alberto Herraiz is one of the undisputed masters of paella. He has long prepared several interpretations of the famous traditional Spanish dish in his former Parisian restaurant Fogón. Now owner of Fogón Ultramarinos in the 7ᵉ arrondissement of Paris, the chef offers delicious takeaway dishes, including paella.
