Chefs' recipes
370 results
Authentic panisses from Marseille
Chef Antonio Antoni of Marseille restaurant La Pagaille reveals his recipe for making authentic panisses, ideal for aperitifs.
Trout and pike terrine
For his fish terrine, chef Mickael Marcoux chose two freshwater fish: fario trout and pike. Serve with a wild garlic and spinach purée.
Baked prawns (bbq), yellow wine sauce
Instead of meat, chef Noémie Cadré uses barbecued clams and sweet potatoes in this warm-weather recipe.
Cod, eggplant, coffee
Maxime Le Gallo, chef from Caen, delivers a simple recipe for cod, eggplant and coffee, following the adage that the most complicated thing is to keep it simple.
Lamb & ratatouille polychrome
In this top-notch recipe, chef Lucas Dumelie gives his reinterpretation of ratatouille as an accompaniment to lamb (rack, saddle, kidneys).
Buewespätzle with peas and lemon cream
Chef François Ash of Strasbourg restaurant Madeleine gives his recipe for buewespätzle, an Alsatian potato specialty.
Fermented beans and hemp cookies, cheese ice cream
In this recipe by chef Guillaume Winterstein, piglet is presented as a roast loin, saddle as porchetta and leg as a knuckle of ham.
Saint-pierre, fennel, banyuls, nantais butter
In this recipe, chef Alexandre Juton accompanies saint-pierre with fennel purée and confit, and a beurre nantais sauce.
Fermented beans and hemp cookies, cheese ice cream
A fan of fermentation, chef Antoine Huguenin shares his recipe for fermented beans and a cookie made from hemp seeds.
