"Chouwarma" with mint yoghurt sauce
Pierre Bleuzé and Antoine Dacquin offer their vegan interpretation of the traditional Turkish kebab. A "chouwarma" with mint yoghurt sauce to be found at Saisons - Cave à manger.
Chefs' recipes
Main dish
Marinated fille fillets, toast and bouillabaisse reduction
Marinated fille fillets, toast and bouillabaisse reduction
Damien Laforce offers us a maritime dish with popular accents. His marinated line loin is accompanied by toast and a bouillabaisse reduction. A dish to be found at Le Braque.
Venison ravioli with foie gras
With a restaurant located on a "mushroom square", Lucas Dégot of L'Acte 2 couldn't offer any other dish than his venison ravioli with foie gras, sublimated with raw and cooked mushrooms.
Crispy shrimp wontons with parsnip cream
We take you on a journey to China with Davy Larzillière of La Maison du Puits and his crispy wontons (Chinese ravioli) with shrimp and parsnip cream.
Pan-fried foie gras with orange
Julien Ayral's challenge is to combine comfort and pep. The chef of La Femme du Barbu offers us pan-fried foie gras with orange and a "gastrique" sauce.
Sea bream ceviche, citrus plume & Japanese pearl chips
At Bistrot Ciéuta, Romain Jouin presents his peppy version of sea bream ceviche, with a citrus plume and Japanese pearl chips.
Scallops, smoked Jerusalem artichoke mousseline, Colonnata bacon, yuzu emulsion
Philippe Coco, from Envol restaurant, presents his recipe for comfort and finesse: scallops, served with a mousseline of smoked Jerusalem artichokes, Colonnata bacon and a yuzu emulsion.
Poultry with crayfish
Isère pink trout gravlax, mojito gel & granny apple
Fancy a fresh starter or main course? Head for La Source and its gravlax of Isère pink trout, with mojito gel and granny-smith apples by Claudéric Marquet.
Roasted langoustines, banana and peanut compote, satay foam
Roasted langoustines with peanut banana compote and satay foam are a gastronomic challenge from Sens chef Alexandre Bru.
Cassava & tsokolate
Cuttlefish breasts, gambas mousseline, beet and beurre blanc
Discover a beautiful seafood dish, featuring cuttlefish breast, gambas mousseline, beet and butter. With the baguette? Marjorie Gaboriau, at Le 10N9 restaurant.
Crispy breast, parsnips two ways, peanuts & Thai basil
You'll have to be patient, but this recipe is economical and easy. Discover A.Léa's crispy pork belly, followed by parsnips, peanuts and Thai basil, by Léa Lestage.
Wonderful sailor
