Chefs' recipes
370 results
Pan-fried foie gras with orange
Julien Ayral's challenge is to combine comfort and pep. The chef of La Femme du Barbu offers us pan-fried foie gras with orange and a "gastrique" sauce.
Sea bream ceviche, citrus plume & Japanese pearl chips
At Bistrot Ciéuta, Romain Jouin presents his peppy version of sea bream ceviche, with a citrus plume and Japanese pearl chips.
Scallops, smoked Jerusalem artichoke mousseline, Colonnata bacon, yuzu emulsion
Philippe Coco, from Envol restaurant, presents his recipe for comfort and finesse: scallops, served with a mousseline of smoked Jerusalem artichokes, Colonnata bacon and a yuzu emulsion.
Isère pink trout gravlax, mojito gel & granny apple
Fancy a fresh starter or main course? Head for La Source and its gravlax of Isère pink trout, with mojito gel and granny-smith apples by Claudéric Marquet.
Roasted langoustines, banana and peanut compote, satay foam
Roasted langoustines with peanut banana compote and satay foam are a gastronomic challenge from Sens chef Alexandre Bru.
Cuttlefish breasts, gambas mousseline, beet and beurre blanc
Discover a beautiful seafood dish, featuring cuttlefish breast, gambas mousseline, beet and butter. With the baguette? Marjorie Gaboriau, at Le 10N9 restaurant.
