Chefs' recipes

Expert

Hare à la royale

A classic hunting dish, hare à la royale requires time and expertise. Discover the recipe of Manon Guichard, chef at Bonnotte.

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Chef Manon NEGRETTI-GUICHARD

Restaurant Bonnotte
92100 BOULOGNE-BILLANCOURT

Expert

Hare à la royale

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Chef Manon NEGRETTI-GUICHARD

Restaurant Bonnotte
92100 BOULOGNE-BILLANCOURT

Intermediate

Snails & Morteau sausage nems

Simon Brenet, chef at Momentum in the heart of Besançon's Citadelle, revisits the nem with Comtois snails and Morteau sausage.

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Intermediate

Snails & Morteau sausage nems

Simon Brenet, chef at Momentum in the heart of Besançon's Citadelle, revisits the nem with Comtois snails and Morteau sausage.

Dessert

Apples and celery sticks

With a background in pastry-making, chef Virginie Thenot offers a simple, tasty dessert combining fruit, vegetables and Breton shortbread.

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Main dish

Pig, cherry, tarragon and arrowroot

This pig-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.

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Chef Matthias MARC

Restaurant Substance
75116 PARIS

Dessert

Citrus, honey & granola

Ama's pastry chef, Manon Grasset, proposes a honey-citrus granola ideal for a successful brunch.

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Chef Manon GRASSET

Restaurant Ama
64250 CAMBO-LES-BAINS

Easy

Line squid crudo, pickled cucumber, sweet pepper, mustard vinaigrette

Discover squid in a simple recipe spiced just right by Etika chef Alexandre Willaume.

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Easy

Clams, smoked aioli & obione

English chef Edward Delling-Williams, who lives in La Manche, has come up with an easy recipe for clams in the style of Manche's salt meadows.

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Chef Edward DELLING-WILLIAMS

Restaurant The Presbytere
50200 HEUGUEVILLE-SUR-SIENNE

Intermediate

Fine celery tart, hazelnut butter sabayon, celery skin juice with yellow wine

Benjamin Breton, chef at L'Auberge de Lucinges in the Haute-Savoie region of France, honors celery in a delicate tart.

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Chef Benjamin BRETON

Restaurant L'Auberge de Lucinges
74380 LUCINGES

Easy

100% roach and rose apple

Guillaume Foucault, chef at the Grand Chaume in the Château de Chaumont and a great specialist in fruit and vegetables, has brought a rare species of apple to the fore in a simple, delicious recipe.

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Guillaume FOUCAULT

Starter

Artichoke barigoule, tagetes flower vegetables, shrimp consommé

Artichoke barigoule, tagetes flower vegetables and shrimp consommé make up the expert plate created by La Chabotterie chef Benjamin Patissier.

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Chef Benjamin PATISSIER

Restaurant La Chabotterie
85260 MONTRÉVERD

Dessert

Purple tartlet, homemade mustard yoghurt & candied egg yolk

Want to impress your friends? The mauve tartlet, made with homemade mustard yoghurt and candied egg yolk by chef Thomas Benady at the Auberge Sauvage, is a tasty and graphic recipe to make!

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Chef Thomas BENADY

Restaurant L'Auberge Sauvage
50170 SERVON

Starter

Mackerel & fermented beet pickles

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Chef Georgiana VIOU

Restaurant Rouge - Margaret Hôtel Chouleur
30033 NIMES

Starter

Shiso taco

Are you a fan of Japanese, plant-based cuisine? Lucie Berthier Gembara, chef at Sépia, shows you her "shiso taco", a fresh, green plate ready in less than an hour!

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Starter

The tomato

Hugo Konter, chef at Aliveta, takes us on a journey to Provence with his tomato and caper-anchovy-lemon confit condiment, served with black olives and a wild herb tomato water.

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Starter

Glénan fish ceviche with wakame & avocado cream

At AC Le Levier, Arnaud and César Le Levier share their recipe for Glénan varnish ceviche with wakame and avocado cream. Serve and enjoy in the shell!

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Main dish

Rhine barbels katsu sando style

Want to impress your friends with a 3-toque dish? You'll need time and attention to detail to prepare Rhine barbel katsu sando style, by chef Lucas Engel of restaurant Enfin.

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Lucas ENGEL

Main dish

Smoked cod tacos, Nikkei guacamole & teriyaki shiso glaze

At the Vesper restaurant, no more cutlery and finger food with smoked cod tacos, followed by nikkei guacamole and teriyaki shiso lacquering by Lucas Felzine.

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