Chefs' recipes

Easy

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.

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Easy

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.

Expert

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.

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Expert

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.

Easy

Completely fried!

Panko mackerel, pickled kohlrabi, beet ketchup and apricot-tarragon mayonnaise... this is chef Orlane Camphort's deep-fried recipe.

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Easy

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.

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Easy

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.

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Easy

Cider-braised beef chuck

In this recipe by chef Jordan Fouchet, beef chuck is served with pointed cabbage, quince ketchup and mustard seed pickles.

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Intermediate

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.

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Easy

Breton sardines

Chef Emmanuel Kouri enhances Breton sardines by garnishing them with tomato paste before grilling.

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Chef Emmanuel KOURI

Restaurant Les Jardins de Kerstéphanie
56370 SARZEAU

Easy

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.

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Chef Geoffrey LENGAGNE

Restaurant Brion par Geoffrey Lengagne
75009 PARIS

Intermediate

Chawanmushi mushroom

Chawanmushi is a dairy-free Japanese flan. Chef Philippine Jaillet enhances hers with porcini mushrooms and chanterelles.

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Easy

Pagre à la flamme, cream of haddock and kalamansi

This fish recipe by Breton chef Nicolas Simon combines pagre with haddock and kalamansi, a citrus fruit somewhere between tangerine and kumquat.

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Easy

Cyril Lignac's chocolate doughnuts

No mardi gras without doughnuts! Cyril Lignac delivers his favorite recipe, an ultra-gourmand version filled with spread.

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Chef Cyril LIGNAC

Restaurant Aux Prés
75006 PARIS

Easy

Oat flan

An essential ingredient in porridge and muesli, oats are used here in a flan with caramel, ribot milk and a buckwheat pancake. Dessert recipe by chefs Jean-Baptiste Caillarec and Laura Martinon.

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Intermediate

Octopus borscht style

Ukrainian chef Maksym Zorin has opened his datcha (country house) in Paris in the spirit of a chic, convivial family home. Ukrainian and Ducassian gastronomy inspire his dishes, such as this octopus borscht.

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Intermediate

Marinated chicken tacos with corn and cumin bread

Alban Joriot, chef at Brutal restaurant in Lyon's 2nd arrondissement, gives his interpretation of tacos with marinated chicken, creamed corn, sumac yogurt and fresh herb salad in a cumin puff bun.

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