Chloé Charles' vegetarian and gourmet dishes
The independent chef who has worked with Astrance, Agapé and Septime, committed against food waste, readily defines her cuisine as gourmet and plant-based.
Hence its ephemeral association with Seazon, the subscription offer of fresh cooked meals from FoodChéri, delivered to your home every week throughout France, with particular attention to labeled products, in season and in short circuits.
The thirty-something of Hélène Darroze's brigade imagined eight vegetarian recipes to discover during a month (at the rate of two per week): risotto of fregola sarda and cantal cream;
chickpeas with herbs and pomegranate, roasted butternut and creamy hazelnut sauce;
spring vegetables, chickpea hummus and lemon-tonic sauce;
Blanquette of roasted vegetables and organic red rice… Something to treat you while taking care of the planet and your good conscience!
Chloé Charles at Seazon.
Until April 12.
Delivery everywhere in France, from € 39.90 per week (for 4 courses).
Subscription without obligation, delivery included.
Matthias Marc's street food from Jura
Chef and co-owner of the Parisian restaurant Substance, the twenty-something has just launched a take-away offer in a nod to his Franche-Comté roots.
After having cooked common bistronomic menus with the Contraste and Bistrot Flaubert restaurants (all three belonging to the same boss, Stéphane Manigold), here is his Jura street cuisine, prepared at Substance.
A short menu, which highlights the producers of his native region.
In a homemade brioche bread, the BMF (Burger Montbéliard Fumé) is garnished with a Montbéliarde steak, but also thin slices of Montbéliard sausage, morbier, mustard seeds and smoked mayonnaise.
Even tastier, the Hot Fish, seafood hot dog style, contains a fried pike and crayfish sausage, onions, peanuts and a lemon, mint and coriander sauce that whips it up.
Not to mention the French fries drizzled with smoked cancoillotte, the Macvin and citrus fruit cake and the brownie and its fir custard.
Jura Street Food by Matthias Marc. In click & collect at
Substance
(by phone or email for the moment).
18, rue de Chaillot (Paris 16th).
And in delivery on Uber Eats.
From Wed to Sun (lunch and dinner).
Sandwich + potatoes: 18 €.
Formula with dessert and drink: € 28.
Matthias Marc's Hot Fish and his potatoes.
Stephane Riss
Read also: Smoked trout from Jura by Matthias Marc
Sarah Mainguy's tapas from Nantes
Today at the head, with her companion, of her Nantes bistro Vacarme, focused on local products, natural wine and specialty coffee, the 25-year-old chef passed by Mary Celeste and Hollybelly (Paris) has designed a double take-away offer, offered alternately depending on the week.
On the one hand, there are the “nocturnal tapas” for two to share, for a traveling and creative dinner, to get you out of the curfew routine.
For example: buckwheat crackers, smoked goat cheese;
caraway cannelés, maitre d 'butter;
ribs, brown sauce;
grilled Brussels sprouts, green XO sauce;
rice pudding, praline, miso caramel.
On the other hand, the “Vacarme sandwich club” for your lunch breaks, with two sandwiches and two sides of your choice, as well as a cinnamon roll.
Next on the list next week are sandwiches, details of which will be revealed on social media.
Uproar.
5, rue des Bons Français (Nantes).
Evening tapas menu approx.
30-40 € for 2 pers.
(+ 15 € with a surprise wine).
In click & collect, to be picked up on Thursdays or Fridays (online reservation from Sun to Tuesday).
Take-out sandwiches at 12 and 16 €, on Wed, Thu and Fri at noon (reservation possible via Instagram).
Baptiste Trudel's flat breads
The thirty-something with the chili-shaped earring, who defines his cuisine as “funky, sexy and tasty” is chef at the Mordu restaurant in Saint-Germain-des-Prés.
The candidate of the violet brigade cooks there weekly take-away menus (38 € starter, main course and dessert) illustrating his traveling bistronomy.
And comes, as a good fan of street food, to launch Flat B (for flat bread), a very gourmet concept of homemade pita breads baked minutes and garnished with seasonal products in daring recipes: carrot, cumin, gouda, dukkah;
veal blanquette, coconut, ginger, XO sauce;
fried fish, curry tartar sauce, watercress… To accompany sweet potato tempura, mashed potatoes and chocolate hazelnut tart.
In delivery and take-out at Mordu for the moment, Flat B will soon have its own address in the 10th district.
Flat B.
On sale to take away at Mordu.
2, rue Félibien (Paris 6th).
And in delivery via Uber Eats.
Every day, noon and evening.
Flat bread: € 12.
And also
Arnaud Baptiste.
After leaving the Allénothèque, the mustached chef of the yellow brigade works for Vivantes, his Parisian service of home chef, caterer (for professional or personal events) and tailor-made cooking classes (on estimate).
Adrien Zedda.
Eliminated from the first program, the chef of Culina Hortus (Lyon), voted best vegetarian restaurant in the world by We're smart, regularly cooks take-out menus (availability to follow on social networks).
Yohei Hosaka.
Also leaving at the end of the first episode, the Japanese chef of the gourmet restaurant La Ciboulette, in Annecy, offers take-away menus (from Tue. to Sat., noon and evening, starter-main-dessert menu at 33 €, to be collected. on site or in delivery).
