Chefs' recipes

Easy

Duck legs confit, Puy lentils, spicy jus

Chef Magali Martini of Parisian restaurant Bombance likes to mix techniques such as salting and maturing. Here, duck legs are left to rest in coarse salt for 6 hours before being confit.

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Easy

Duck legs confit, Puy lentils, spicy jus

Chef Magali Martini of Parisian restaurant Bombance likes to mix techniques such as salting and maturing. Here, duck legs are left to rest in coarse salt for 6 hours before being confit.

Intermediate

Textured Bordeaux cep and poached-fried egg

You can enjoy this recipe to the accompaniment of baroque music in the Lyon restaurant of chef Jean-Baptiste Magno and sommelier Jérôme Sabatier.

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Intermediate

Textured Bordeaux cep and poached-fried egg

You can enjoy this recipe to the accompaniment of baroque music in the Lyon restaurant of chef Jean-Baptiste Magno and sommelier Jérôme Sabatier.

Easy

Grilled octopus and oyster mushrooms

Chef Grégoire James from Caen's Augia restaurant shares his recipe for octopus, broad bean, mesclun and oyster mushroom salad.

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Easy

The onion of my childhood

Chef Alexandre Baumard draws inspiration from the flavors of his childhood to create this onion-based recipe. Presented in onion bowls, onions are used in soubise, compote and crumble.

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Chef Alexandre BAUMARD

Restaurant Amicis
33000 BORDEAUX

Easy

Cauliflower tabbouleh, canut brains, merguez breadcrumbs

Chef Sarah Hamza prepares Mediterranean-influenced French cuisine with a focus on African products. This tabbouleh recipe is one example, with a date molasses vinaigrette.

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Easy

Grilled leeks, matcha sauce and pistachio praline

Rather than sipping his matcha, chef Benoît Cadot of Marseille's Prémices restaurant makes a sauce to accompany leeks and a pistachio praline. A recipe where green predominates.

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Easy

Cauliflower tempura, feta-maple syrup cream, black garlic

Tony Laurent-Perrot, chef at Le Plūm, prepares a world cuisine, without borders, freely revisited to the Castelroussins in the image of this cauliflower tempura recipe.

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Chef Tony LAURENT-PERROT

Restaurant Plūm
36000 CHÂTEAUROUX

Expert

Mademoiselle Debeauvais's pillow

Inspired by the pillow of the beautiful aurora, this pâté en croûte recipe was created by chef Paul Iacono as a wedding gift for his then-wife Delphine Debeauvais.

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Chef Paul IACONO

Restaurant Le Violon d'Ingres
67000 STRASBOURG

Easy

Mackerel, Brussels sprouts and Meyer lemon

Clémence Taillandier serves bistronomic cuisine in her Lille restaurant Pulpe, and offers a fresh recipe for fish and Brussels sprouts that's full of flavor, and perfect for making at home.

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Chef Clémence Taillandier et Philippe PLATEL

Restaurant Pulpe
59043 LILLE

Intermediate

Ossobuco in saffron plin agnolotti

Chef Olivier Parise has devised a 6-sequence pasta tasting menu for his Italian restaurant Mets. He has simplified for us his recipe for ossobuco en agnolotti, a staple on his menu.

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Easy

Burgundy snails Meurette style

What could be more local than Burgundy snails for a Burgundian restaurant? Chef François Pelletier's cuisine at Saint-Loup is both traditional in its basics and modern in its dressings and techniques.

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Chef François PELLETIER

Restaurant Le Saint-Loup
71240 SAINT-LOUP-DE-VARENNES

Intermediate

Andouille from Jargeau in brioche, beet, Orléans mustard

Chef Marie Gricourt has opened her own restaurant, Gric, where she and her team serve classic local cuisine with a twist, such as her recipe for andouille de Jargeau in brioche.

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Chef Marie GRICOURT

Restaurant Gric
45000 ORLÉANS

Expert

Citrus fruits, candied yuzu, yuzu sorbet, Chinese grapefruit and meringue

Chef Valentina Giacobbe and pastry chef Julien Ingaud-Jaubert of Lille's Ginko restaurant share a recipe for a technical citrus dessert. It's a great way to get ideas for your own desserts.

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Intermediate

Paris-brest hazelnut

Chef Gabriel Gras Fernandez and pastry chef Jorice Sardain have teamed up to open an address in the 18th arrondissement. Discover their recipe for the popular hazelnut paris-brest.

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Easy

Beef Wellington

Sommelier Pierre Guignard has opened a gourmet bistro in Paris's 9th arrondissement with Belgian chef David Meert. Good wines and classic dishes, reinvented or not, are on the menu, such as this beef Wellington.

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Intermediate

Red mullet fillet, romesco and lemon condiment, old vinegar sauce

Circle in Lyon owes its name to the Circles album by Mac Miller, rapped by the couple at the helm of the restaurant, Bastian Ruga and Agathe Drevet. The chef's personal cuisine is reflected in this recipe for red mullet.

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