Chefs' recipes
370 results
Hugo Desnoyer's leg of suckling lamb
An emblematic Easter dish, leg of lamb lends itself to many interpretations. Here, Hugo Desnoyer, a butcher renowned for his choice of exceptional meats, shares his version.
Hazelnut, lemon
This dessert from pastry chef Kimiko Kinoshita combines shortbread with tuiles, mousse and hazelnut praline, as well as a crumble and black lemon sorbet.
Completely fried!
Panko mackerel, pickled kohlrabi, beet ketchup and apricot-tarragon mayonnaise... this is chef Orlane Camphort's deep-fried recipe.
Marinated mullet with pepper, radish, green apple and trout roe
For a fresh and tasty recipe, chef Michel Marini marinates mullet in Sichuan pepper and accompanies it with radish, green apple and trout roe.
Cod with vinegared red cabbage
In chef Clément Barbot's cod recipe, this fish is paired with vinegared red cabbage, grape pickles and roasted pine nuts.
Cider-braised beef chuck
In this recipe by chef Jordan Fouchet, beef chuck is served with pointed cabbage, quince ketchup and mustard seed pickles.
When bouillabaisse meets bourride
This recipe is a creation by chef Ilane Tinchant, in which he revisits two emblematic Provencal recipes in a gastronomic way.
Breton sardines
Chef Emmanuel Kouri enhances Breton sardines by garnishing them with tomato paste before grilling.
Roasted Jerusalem artichokes, mint sabayon, savoy tomme and xo sauce
Discover Parisian chef Geoffrey Lengagne's recipe for roasted Jerusalem artichokes, Jerusalem artichoke and Savoy tomme purée, mint sabayon and xo sauce.
Chawanmushi mushroom
Chawanmushi is a dairy-free Japanese flan. Chef Philippine Jaillet enhances hers with porcini mushrooms and chanterelles.
