Chefs' recipes
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Monkfish cheek, coconut broth and vegetable spaghetti
For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.
RECIPIES
Easy
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Monkfish cheek, coconut broth and vegetable spaghetti
For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.
RECIPIES
Easy
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Cod, verbena-mint broth, spring vegetables
For this dish of steamed cod, chef Virginie Guitard uses vegetable trimmings for an anti-gaspi recipe.
Veal quasi, green asparagus, rösti
Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.
Arctic char and green asparagus
This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.
White asparagus, smoked tarama and asparagus-hazelnut milk
Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.
Barbecued asparagus
In this recipe by chef Eugenio Anfuso, barbecued asparagus is accompanied by two condiments: miso egg yolk and mango peanut.
Chlodnik
Polish chef Piotr Korzen (Matka in Paris 3e) gives his version of the recipe for chlodnik, Polish beet soup, in a version adapted to the French palate.
Mushroom and buckwheat ravioli
In this recipe, chef Killian Holin of Bordeaux's Ost restaurant stuffs his ravioli with shiitake, button mushrooms and ricotta, and accompanies them with a buckwheat emulsion.
Poultry, corn, camelina
Chef Bastien Djait proposes a recipe based around poultry, with a poulette sauce, corn purée and pickled corn.
Beet, feta, mint and hazelnut salad
In the salad by chef Flavien Fortuné (Le Jardin à Levens), the beets are marinated or steamed, the hazelnuts roasted.
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