Recipe of Valentin Barbera Chef of the restaurant Osma in Sargé sur Braye in the Loire-et-CherFor 4 people Ingredients :400 g of Bayeux pig fillet (set)200 g of pike fillet (set)200 g of pike fillet (set)200 g of pike fillet (see below)Fine salt, Penja's white pepperFilm food, cooking paper, butcher's twine Parez le [...]

Recipe of Matéo Ravel restaurant la Table des Matrus in Saint-Étienne For 4 people Raise the sardines, rinse them under clear water, then cover them with a thin layer of large salt. Let them brine for 20 minutes, rinse again, then smoke them 30 minutes with a smoker and vine branches, spread them on a tork on the skin side, [...]

Chef Cyril Auboiroux recipe from the restaurant Les 7 à Tulle en Corrèze Gravelax1 fillet d'esturgeon120 g of salt30 g of sugarArmagnac à l'orange from DenoixBadiane, thyme, aneth, citrus, chili Céleri remolade1⁄2 celerySize in fine julienne. Tartelette250 g flour125 g butter50 g water1 egg yolkSel Marinated vegetables1 red onion1 courgette violin1 carrot100 [...]

Recipe of the Chef Jean-Christophe Lebascle restaurant La Manufacture in Issy-les-Moulineaux For 2 people Dress the duck. Color it on all sides. Then roast for 20 minutes. Meanwhile, incise figs. Add butter, reduced balsamic vinegar and water. Cook them in the oven for 10 minutes. Raise the thighs and fillets of [...]

Recipe by Thomas Boulrault For 4 people20 shells Saint-JacquesOil oliveFine salt ProductsDecort the Saint-Jacques and clean them well. Seize them over high heat on either side with olive oil and sprinkle with butter. The risotto1 onion250g tongues of birdsOil olive50g of butterWhite wineFowl backgroundGrated Parmesan100g of Portobello mushrooms100g of Suer liquid cream [...]