Chefs' recipes
370 results
Chlodnik
Polish chef Piotr Korzen (Matka in Paris 3e) gives his version of the recipe for chlodnik, Polish beet soup, in a version adapted to the French palate.
Mushroom and buckwheat ravioli
In this recipe, chef Killian Holin of Bordeaux's Ost restaurant stuffs his ravioli with shiitake, button mushrooms and ricotta, and accompanies them with a buckwheat emulsion.
Poultry, corn, camelina
Chef Bastien Djait proposes a recipe based around poultry, with a poulette sauce, corn purée and pickled corn.
Beet, feta, mint and hazelnut salad
In the salad by chef Flavien Fortuné (Le Jardin à Levens), the beets are marinated or steamed, the hazelnuts roasted.
Crispy knuckle of ham with mustard & kohlrabi
For his jambonneau recipe, chef Pierre Forst (Le Bout des Canards, Lorquin) uses a mustard hollandaise sauce and lacto-fermented kohlrabi.
Veal tartar
Chef Wilfried Romain's tartare recipe calls for veal, chimichurri sauce and homemade pecorino shortbread.
Cod meunière, soubise and kasha stew
Instead of sole, chefs Valentin Vasseur & Léo Barbenson use cod and accompany it with a stew of kasha, toasted buckwheat seeds.
The Trébons onion
Chef Guillaume Chatillon (Freya in Biarritz) shows you how to cook the Trébons onion, a sweet onion from Bigorre, for a starter that will impress your guests.
Pollack, Roscoff onion texture & walnuts
Winner of the Cuisine de la mer, des lacs et rivières Île-de-France 2024 trophy, chef Jérôme Laurent naturally proposes a fish recipe accompanied by onions.
