Pressed leeks, gribiche mimosa condiment
Discover Romain Corbière's dish! The Zéphirine resident concocts a leek pressée, followed by his gribiche mimosa condiment.
Chefs' recipes
Main dish
Beef chuck confit, spinach pulp & rabe glazed with olive oil
Beef chuck confit, spinach pulp & rabe glazed with olive oil
At Prélude (2 toques), Thibault Étienne creates the perfect balance between beef chuck confit, accompanied by spinach pulp and celery root glazed with olive oil.
Line Saint Pierre, white asparagus, nasturtium flower
Duck foie gras with langoustine, smoked fennel, orange & candied ginger
Risotto with Périgord black truffle
Julie Buquet and Benjamin Gourdon from Boïdicou offer you a quick and easy recipe for a special occasion. A risotto with Périgord black truffles, which promises comfort and powerful aromas.
Crab flakes, tangy cucumber, tomato & green apple coulis
Looking for something fresh and light? Maxime Le Meur of restaurant Gemellus has just the thing with a crumble of crab, followed by tangy cucumber, tomato coulis and green apple.
Cauliflower, samphire & coffee
Thyme-smoked mackerel, watercress coulis, walnut & raspberry slivers
A trip to Provence organized by Pierre-Alexis Bernard. At Les Réformés, he offers a simple recipe for mackerel smoked with thyme, followed by a coulis of watercress, walnut slivers and raspberries.
Gribiche sauce
The famous hard-boiled egg recipe is now brought to life by Alexandre Tessier. The Gribiche chef presents his version of the eponymous sauce.
Wagyu beef, langoustine & balsam fir
When excellence meets excellence, Mallory Gabsi's dish is born. In his eponymous restaurant, he combines wagyu beef and langoustine, all tied together with balsam fir. A dish for special occasions.
Mackerel ceviche, crunchy radish & buckwheat crispy
Mackerel ceviche with crunchy radish and buckwheat crispy is an accessible recipe from Ar Iniz chef Romain Rouiller.
Lamb tartar, El Xaï Korean style
An expertly prepared dish that takes you on a journey to Asia, that's the promise of El Xaï lamb tartare à la coréenne by Julien Hermida at his restaurant Le Mess.
Brazilian flan
No time? The dessert, a Brazilian flan by Caterine's chef Marie Dijon, takes just 5 minutes to prepare and only four ingredients! 55 minutes of cooking later, and you're done.
Chocolate cream, cocoa tuile, olive powder & black fruity olive oil
A fine dose of gourmandise with this creamy chocolate and cocoa tuile spiced up with olive powder and black fruity olive oil. A dish to be found at Opaline, by Alexis Guillon and Charlotte Troi.
Pissaladière
Veal tartare & whelks with caper flowers and wasabi mayonnaise
At Les 2A, Alban Gardien is at work on a simple tartare between land and sea based on veal, whelks, caper flowers and wasabi mayonnaise.
Grilled kid ribs, celeriac crust & wild garlic pesto
It's an animal protein we're not used to eating! Marie Dupuy, chef at Mordus, shares her dish of grilled kid ribs, followed by celeriac en croûte and wild garlic pesto.
