Hay-smoked cantal fritters, mixed salad & herbs
In the mood for a farmhouse delicacy? La Petite Grange chef Olivier Cloteau presents his easy recipe for hay-smoked cantal fritters, mixed salad and herbs.
Chefs' recipes
Oysters, hazelnut butter, wild garlic capers
Illustrious Top Chef 12 contestant Thomas Chisholm is now at the helm of Chocho. Here, he introduces us to his oysters with hazelnut butter, topped with capers and wild garlic seeds.
Beet Cheesecake
20 minutes top chrono, the beet cheesecake from Marie-France Romero, of the restaurant En Voiture Simone, is the easy dish to make in advance for entertaining your guests.
Jalapeño crab with granny smith apple & radish
In the mood for something spicy? In three quarters of an hour, Carla Kirsch of Alebrije restaurant fills your plate with her jalapeño crab, accompanied by granny-smith apples and radishes.
Grilled leek, buckwheat, pear, ribot milk vinaigrette & trout roe
A grilled leek, accompanied by buckwheat, pear, ribot milk vinaigrette and trout roe, promises a surprisingly balanced dish. This recipe is the brainchild of AHPÉ chef Idir Fseil.
Peanut celery & Taha'a vanilla ice cream
Pastry lovers, Antoine Gaudin of Obbo restaurant has a challenge for you. His celery-peanut dish with Taha'a vanilla ice cream requires technique and precision.
Choux pastries with praline cream filling
In Angers, Louisa Bellanger of the Fricot restaurant (1 toque) revisits classics. Her choux pastries filled with praline cream are an ode to gourmandise, uncomplicated and quick to make.
Macher Paturi, sea bream wrapped in a banana leaf
Olive oil wreath
Are you a lover of brioche bread? Assaf Granit's olive oil crown from Tékès will be ideal for your breakfasts, snacks or other gourmet snacks.
Ravioli stuffed with veal, chicken and tartufata, parmesan & chorizo sauce
Discover the cuisine of the Storia restaurant. Here, Charlène Depond and Manuel Godet concoct ravioli stuffed with veal, chicken and tartufata, all harmonized by a parmesan-chorizo sauce.
Blue cord
Carsten Dirschaueur at Grand'Place Café takes us back to childhood. His cordon-bleu is a two-step process: a short preparation, then an overnight stay in the fridge, before cooking and enjoying.
Caraïbe" chocolate mousse with caramel
Carrot and smoked paprika millefeuille
At Maga restaurant, Marine Abeil and Gauthier Venter introduce you to carrot millefeuille with smoked paprika. It's an easy recipe to reproduce at home with just a few ingredients.
Hot Tahitian vanilla soufflé, pure arabica coffee reduction
1h top chrono for a warm, soft and comforting dessert. That's the aim of Clémence Coute's Tahitian vanilla hot soufflé with pure Arabica coffee reduction from Menna.
Deep-fried chopped steak tuna
"Eat my onion
Matthias Leuliette reinvents onion soup with his dish "Mange-moi l'oignon". The Demain resident makes his dish from the inside of a raw, cooked onion, which he serves in the same onion, still in its skin.
