Chef's Recipe and Gourmet Dish
Cooking like a chef? It's possible. Gilles Verot's pâté en croûte, Simone Zanoni's eggplant parmigiana, Bernard Loiseau's Comté gougères, Guy Savoy's strawberry tart are within reach thanks to simplified versions designed for you.
Crispy on the outside and soft on the inside, these green lentil croquettes from Berry reveal the full potential of legumes. Sourdough bread, cumin, and parsley combine to create a flavorful bite, enhanced by a homemade tartar sauce. An ultra-indulgent vegetarian recipe from chef Zohra Levacher—try it now!
A comforting and incredibly delicious dish, chef Guilhem Bach's (Auprès d'Angèle restaurant in Marcillac) cheese pasta elevates the cuisine of the Aveyron region. Perfectly cooked pasta, melting farm cheeses, and a touch of olive oil: an easy, authentic, and generous recipe, a testament to 100% local expertise.
A lover of traditional cuisine, as refined as it is delicious, chef Christophe Geoffroy, creator of a sauce that bears his name, has honored us by sharing this recipe for Dombes chicken pot-au-feu.
The soufflé is a brilliant invention by Antonin Carême in the 19th century. It continues to be reinterpreted in hot or cold, sweet or savory versions… Discover Justine Piluso's delicious cauliflower version.
Discover mavromatika, an original recipe prepared by chef Dimitri Alexopoulos of the Plaka restaurant and catering service in Paris. This delicious traditional Greek salad made with white beans is sure to please everyone!
This summer, a wave of creativity is sweeping through your plate. A simple trip to the market, a few smatterings from your garden, a sprinkling of aromatic herbs on a plate is all it takes to create a dish fit for a king. The range of ingredients is vast, the nuances endless. To inspire you, our editors are taking you on a culinary journey: from Greece to the Burgundy countryside, by way of Mont Sainte-Victoire. Destinations easily explored in the kitchen. Because this summer, in the comfort of your own home, you're the artist!
