Site map
Chefs
- Enrico Crippa
- Davide Palluda
- Franck Cerutti
- Christophe Dufau
- Jouni Tormanen
- Mauro Colagreco
- Sang-Hoon Degeimbre
- Elena et Juan-Mari Arzak
- Roland Chanliaud
- Nuno Mendes
- Eric Guérin
- Josep, Joan et Jordi Roca
- Tomaz Kavcic
- Christophe Pelé
- Laurence Salomon
- Jean-Luc Rabanel
- David Zuddas
- Christophe Michalak
- Andoni Luis Aduriz
- Cyril Attrazic
- Raquel Carena
- Jean Chauvel
- Christophe Bacquié
- Michel et Sébastien Bras
- Gordon Ramsay
- Flora Mikula
- William Ledeuil
- René Fieger
- Jean-Marie Baudic
- Pascal Barbot
- Michel Troisgros
- Laurent et Jacques Pourcel
- Hélène Darroze
- Carlo Crisci
- Alexandre Bourdas
- Inaki Aizpitarte
- Renato Piccolotto
- Cyril Lignac
- Rougui Dia
- Thierry Marx
- Guy Martin
- Olivier Roellinger
- Alain Passard
- Hirohisa Koyama
- Benoît Mathurin
- Gérard Vié
- Olympe Versini
- Guy Savoy
Recipes
- Rabbit (tuna) with green sauce
- Fassone “from head to toe”
- White prawns and pan-fried vegetables with pink sauce
- Soup of beet and ricotta moliterna has oil of mimosa
- Carnaroli risotto with artichokes and veal jus
- Green asparagus, Menton citrus fruit yoghurt sauce and chickweed
- Caramelised sweetbreads, comté cheese and morilles in Sherry, Sichuan smoke
- Lobster with "extra white" olive oil
- Salmon, fennel and liquorice
- Slice of sauteed watermelon, lobster tails, roasted leek-hearts, squid ink paste with green pistachio powder
- Scallop and smoked eel sushi with golden apple and squash, and a garden cress jus
- Oysters in Chablis
- Fish cooked on a bed of salt
- Squid, squid ink, citrus cream and Mosciame
- Thinly sliced guinea fowl with yellow courgettes, green pepper and ginger. Parsley quinoa spaghetti and vegetarian cream with hazelnut oil
- Bonito sushi
- Mackerel tails in salt, steamed middle cut, celeriac and horseradish, sweet potato and juniper sorbet
- Sexy fig tartlet
- Little squid cooked braised with vine shoot braise with vegetable shortening and reduced “begihandi” (squid in Basque) cream sauce
- Aubrac beef snackbite delights (quality label)
- Monkfish stew with pimenton and chorizo
- Steamed duck foie gras served warm with bouquet garni, plum and chard
- Arrangement of cooked and raw seasonal vegetables, Argan oil perfumed green pea purée, and bulgur tabouleh with 4 year-old white Balsamic vinegar
- Potato wafers, hazelnut butter cream and salted butter caramel
- Spiny lobster, Dublin bay prawn and salmon ravioli with chervil and lemongrass cream soup
- Tandoori suckling pig
- Beet Gaspacho – pickled ginger, stuffed cucumber, salmon roe
- Gilthead bream marinated in rhubarb
- Roasted scallops, fried enoki, lamb’s lettuce and sobrassada juice
- Foie gras marinated in verjuice, button mushroom tart
- Cep Saltimbocca
- Slices of grilled squid, vinaigrette with candied lemons
- Large grilled scampi seasoned with Tandoori spices, young carrot purée with candied citrus fruit, reduction of green onion in brown butter
- Scallop tourbillon with white truffle salsify and sweet clover consommé
- Fillet of Turbot, cucumber and olive condiment, a frothy brown butter sauce, and grated cauliflower with Iberian chorizo
- Braised endives, citrus fruit and gingerbread
- Fan-shaped tuna filets with black pepper and Balsamic vinegar
- Milk chocolate brownies, creamy passion fruit, grapefruit sorbet and a spiralled-shaped orange tuile
- Rice Duo
- Soya Risotto with Truffles
- Filets of fried red mullet with fine beetroot and sesame purée
- Halibut en blanc, poppyseed, sesame and grapefruit preserve
- Île aux Moines sea urchins in a saffron flavoured nasturtium velouté
- Sukiyaki with Tomato
- Fried Mediterranean prawn with pear garnish
- Farmhouse veal with green asparagus accompanied with stuffed eggshells
- Red mullet with black olive oil and socca
- Glazed oysters on a bed of oyster cream
© La Cuisine Collective