Chefs' recipes
370 results
Mirabelles refreshed with herbs, citrus juice, vanilla ice cream and crispy gavotte
For the peak season of this little plum, pastry chef Jordan Gasco shares his ideal recipe for a refreshing summer treat. These citrus and vanilla mirabelles with crispy gavotte will be a welcome addition to any sunny table.
Baba ganoush
Chef Alan Geaam passes on his recipe for Baba ganoush, a tribute to his Lebanese origins. It features a key product, eggplant, in a blend of textures between creamy caviar and fried pita strips.
Pissaladière with Cévennes sweet onions, gravlaxed lisette and dried olives
Nicolas Bottero pays homage to the Provençal terroir by revisiting a gastronomic version of pissaladière, playing on flavors and textures. This recipe, which he offers at his restaurant Mas Bottero on the N7, is an ode to summer.
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Dolce vita niçoise
For chefs Anaëlle Maizières and Fabien Benhamou, la dolce vita niçoise means peppers, anchovies, ricotta, hazelnuts, basil and, of course, olive oil.
