Here is the perfect menu to enjoy in front of “Top Chef”

“Top Chef” season 14 starts tonight! So for the occasion, we decided to put together a tailor-made menu for you, to enjoy during the show. For this, we have specially selected recipes from former Top Chef candidates. Rest assured, we know that you do not have a brigade at your command, nor an unlimited budget. So we made sure that this menu was easy and accessible.

Your special “Top Chef” menu

Mohamed Cheikh’s non-alcoholic grape-rosemary cocktail

After winning the twelfth season of “Top Chef”, Mohamed Cheikh worked at “La Pagode de Cos” and opened several pop-up restaurants. In his book “My Mediterranean cuisine” (Solar éditions), he gives us his family recipes and creations with Mediterranean influences. There are also several non-alcoholic cocktails, including a cocktail with rosé grape juice, sparkling water and rosemary. Perfect to start the meal on a refreshing note.

Julien Duboué’s tarama, apple and lime

Julien Duboué, former candidate on the show, revisits tarama with a granny smith apple brunoise and lime. A tangy version, even better with homemade taramasalata. Don’t forget to serve it with slices of toast or blinis for an aperitif.

Waffles, diced salmon from Florian Barbarot

We were able to discover Florian Barbarot in season 10 of “Top Chef”. Since then, the chef has opened his restaurant “Somewhere”, where he offers an immersive experience and cuisine focused on seafood. As a starter, we take inspiration from his recipe for a savory waffle, garnished with crème fraîche, cubes fresh salmon and shallot.

David Gallienne’s celery, mushroom and sheep’s cheese risotto

If David Gallienne won “Top Chef” thanks to his gourmet cuisine inspired by his numerous travels, he has not forgotten his Norman origins. As evidenced by this recipe for celery, mushroom and sheep’s cheese risotto. Here, the celery root is cut into brunoise, cooked like risotto rice, gradually adding broth, then bound with raw cream and grated sheep’s cheese. The filling consists of a mixture of mushrooms sautéed in butter and a caramel of dried mushrooms. A dish that surprises with its original tastes.

Grand cru chocolate, hot cream infused with coffee from Stéphanie Le Quellec

Since her victory in 2011 in “Top Chef”, Stéphanie Le Quellec has come a long way. Today, with Hélène Darroze, she is one of the only women to have two stars in the Michelin Guide. For dessert, we trust its chocolate cream with subtle coffee notes and its lacy crepe tiles. A recipe that is both intense and regressive.

Up to you !