Chefs' recipes
RECIPIES
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Cod meunière, soubise and kasha stew
Instead of sole, chefs Valentin Vasseur & Léo Barbenson use cod and accompany it with a stew of kasha, toasted buckwheat seeds.
RECIPIES
Easy
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Cod meunière, soubise and kasha stew
Instead of sole, chefs Valentin Vasseur & Léo Barbenson use cod and accompany it with a stew of kasha, toasted buckwheat seeds.
The Trébons onion
Chef Guillaume Chatillon (Freya in Biarritz) shows you how to cook the Trébons onion, a sweet onion from Bigorre, for a starter that will impress your guests.
Red tuna vitello tonnato style
Chef Gauthier Delbé highlights our coasts' bluefin tuna in a recipe for vitello tonnato, a dish to be found at the Beau Boucot restaurant in Tharon-Plage.
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.
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.
Completely fried!
Panko mackerel, pickled kohlrabi, beet ketchup and apricot-tarragon mayonnaise... this is chef Orlane Camphort's deep-fried recipe.
Cider-braised beef chuck
In this recipe by chef Jordan Fouchet, beef chuck is served with pointed cabbage, quince ketchup and mustard seed pickles.
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.
Breton sardines
Chef Emmanuel Kouri enhances Breton sardines by garnishing them with tomato paste before grilling.
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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