Chefs Advice

Creativity has always been a priority for Traiteur de Paris. Below are some fascinating articles around our know-how and recipes imagined by our chefs here at Traiteur de Paris

Chocolate cheesecake with a cascade of red berries

How-to video Watch the video to discover the recipe. Recipe: Red fruit chocolate temptation Ingredients: Chocolate Cheesecake Traiteur de Paris White chocolate whipped ganache Blackberries Raspberries Redcurrants Pieces of dark chocolate Recipe steps: Place the Traiteur de Paris Chocolate cheesecake on the plate Dot small balls of Chantilly cream onto the plate around the dessert Arrange the pre-cut red fruits…

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Apple recipes and a new alternative for our caramel cheesecake

How-to video Watch the video to discover the recipe. Recipe 1: Caramel & Roussillon Ingredients: Caramel cheesecake Traiteur de Paris Apricots baked in olive oil and rosemary 3 small disks of apricot jelly 1 large disk of apricot jelly Cubes of apricot jelly Milk chocolate disks Pieces of salted butter caramel made with Guérande sea salt Rosemary Chantilly cream with…

Tartlet: two trendy recipes on video!

How-to video Watch the video to discover the culinary ideas described below. Recipe 1: Chocolate and Passion Fruit Symmetry Ingredients: Chocolate tartlet Traiteur de Paris Dark chocolate coulis Passion fruit coulis Yoghurt sorbet Recipe steps: Mark out a criss-cross pattern on the plate using chocolate coulis Decorate with spots of passion fruit coulis Cut the Chocolate tartlet into four pieces…

recette-tartelette-chocolat-et-sa-quenelle
Conseil du chef recette côte d’agneau en croûte de pistaches et Écrasé de pommes de terre à l'huile d'olive Traiteur de Paris

Tasty recipes around Potato écrasé with olive oil

How-to video Watch the video to discover our culinary ideas! Recipe 1: Fillet of beef on a bed of Potato écrasé with olive oil Ingredients: Potato écrasé with olive oil Traiteur de Paris Fillet of beef Heritage carrots Peas, sugar snap peas, broad beans Chanterelle mushrooms Beef gravy reduction Recipe steps: Place the Traiteur de Paris Potato écrasé with olive…

Compose a variety of colourful dishes with the asparagus and parmesan purée

How-to video Watch the video to discover step-by-step the culinary ideas as described below. Recipe 1: Pan-fried foie gras with the Asparagus and parmesan purée Ingredients: Asparagus and parmesan purée Traiteur de Paris Lobe of pan fried foie gras Wild green asparagus Sugar snap peas Broad beans Shavings of parmesan Duck gravy reduction Recipe steps: Place the Traiteur de Paris…

Recette conseil du chef foie gras poêlé mousseline asperges au parmesan Traiteur de Paris
Recette conseil du chef écrasé de patates douces magret de canard

Two recipes to go with the Sweet potato écrasé with cheddar

How-to video Discover our latest chef’s creations. Recipe 1: Duck breast with Sweet potato écrasé with cheddar Ingredients: Sweet potato écrasé with cheddar Traiteur de Paris Sweet potato puree Duck breast Heritage carrots Cubes of sweet potato Blue sage Recipe steps: Arrange the weet potato puree in a circle in the centre of the plate Add the Traiteur de Paris…

Apple in All its Glory and 2 other recipes to enhance the Apple Tatin Tart

How-to video Watch the how-to videos for the recipes below The Apple Tatin Tart: pure and simple Ingredients: Traiteur de Paris Apple Tatin Tart Whipped cream Chocolate sauce Salt-butter caramel cream Recipe steps: Warm the Apple Tatin Tart for 15 minutes in the oven at 200°C Create a thin line of chocolate on the left Place the Traiteur de Paris…

Lemon Meringue Pie with citrus fruit medley and 2 other delicious variations

How-to video Watch the how-to videos of the 3 recipes by our Chefs Lemon Meringue Pie with citrus fruit medley Ingredients: Traiteur de Paris Lemon Meringue Pie Citrus fruit: ugli fruit, pink and yellow grapefruit, kumquat, lime, lemon Small meringues Lime and orange zest Toasted slivered almonds Recipe steps: Supreme the citrus fruit Arrange the medley of fruit on one…

3 recipes featuring the Mushroom Flan

How-to video Learn how to prepare these recipes with our how-to videos Three ways with Mushroom Flan Ingredients: Traiteur de Paris Mushroom Flan Pan-fried mushrooms: ceps, girolles, boletuses Mushroom velouté sauce Seared slice of cep Chives Sprig of thyme Recipe steps: Pan-fry the mushrooms with a dash of olive oil and the chives Prepare a mushroom velouté sauce and pour…

Mini fonds sucrés à garnir

Mini Sweet Cakes to Garnish

How-to video Discover a presentation suggestion from our chefs for the Mini Sweet Cakes to Garnish. Ingredients: Traiteur de Paris Mini Sweet Cakes to Garnish Salted butter caramel cream (Salidou) Chocolate mousse Chocolate balls Raspberry marmalade Fresh raspberries White chocolate-vanilla whipped ganache Thin bar of white chocolate Recipe steps: Defrost the Mini Sweet Cakes to Garnish 1 hour in advance…

Dulce de Leche

How-to video Discover presentation suggestions from our chefs for the Dulce de Leche. Version 1: Like a work of art Ingredients: Traiteur de Paris Dulce de Leche Salted butter caramel (Salidou) Thin sheets of rippled caramel Chocolate mousse Recipe steps: Defrost the Dulce de Leche for 2 minutes in advance Place the dessert in the centre of a plate Pipe…

Dulce de leche, nos idées de recettes
Lingot polenta façon retour de pêche

Polenta slice

How-to video Discover presentation suggestions from our chefs for the Polenta slice. Version 1: Catch of the day Ingredients: Traiteur de Paris Polenta Slice Seared Saint-Jacques scallops from the bay of Saint Brieuc Fresh garden peas Steamed green asparagus Petit pois purée Basil coulis Watercress sprouts Recipe steps: Sear the Polenta Slice under a salamander broiler Cut the polenta into…

3 interpretations of the Caramel Delight

How to video Discover presentation suggestions from our chefs for the Caramel Delight: Destructured Caramel Delight, Polka dot Caramel Delight or Caramel Delight with simple elegance. Version 1: Destructured Caramel Delight Ingredients: Traiteur de Paris Caramel Delight Bourbon vanilla ice cream Thin bar of dark chocolate Melted dark chocolate Recipe steps: Defrost the Caramel Delight 2 hours in advance Cut…

Strawberry slice

How-to video Discover presentation suggestions from our chefs for the Strawberry slice. Recipe 1: Ingredients: Traiteur de Paris Strawberry Slice Home-made chantilly cream with a dash of mascarpone Gariguette strawberries, quartered Thin bar of dark chocolate Strawberry coulis Recipe steps: Place the Traiteur de Paris Strawberry Slice on a rectangular plate Using a pastry bag, pipe dots of chantilly cream…

Gianduja Shortbread Cake

How-to video Discover presentation suggestions from our chefs for the Gianduja Shortbread Cake: Gianduja Shortbread Cake with a Bourbon vanilla quenelle and caramelised hazelnut, Gianduja Shortbread Cake mendiant-style or Destructured Sablé Gianduja. Recipe 1: Gianduja Shortbread Cake with a Bourbon vanilla quenelle and caramelised hazelnut Ingredients: Traiteur de Paris Gianduja Shortbread Cake Bourbon vanilla ice cream Chocolate jelly Caramelised hazelnut Recipe…

Mini fonds moelleux salés à garnir

Mini Savoury Cakes to Garnish

How-to video Discover presentation suggestions from our chefs for the Mini Savoury Cakes to garnish. Ingredients: Traiteur de Paris Mini Savoury Cakes to Garnish Marinated crayfish Whipped chantilly cream with Espelette pepper Cherry tomatoes Parmesan cream Pistachio powder Cream of roquefort Roquefort cubes Black olive tapenade cream Black olive confit Lemon zest confit Recipe steps: Defrost the Mini Savoury Cakes…

Potato quenelle with truffles

How-to video See the how-to video for three appetising presentations of the Traiteur de Paris Potato quenelle with truffles. Recipe 1: Catch of the day Ingredients: 3 Traiteur de Paris Potato Quenelles with White Truffle Seared Saint-Jacques scallop from the bay of Saint Brieuc Pan-fried langoustine Fillet of red mullet Fresh garden peas Steamed green asparagus Beurre blanc sauce Watercress sprouts…

Provençal Vegetable Tatin and other recipes

How-to video Discover presentation suggestions from our chefs for the Vegetable tatin: Provençal Vegetable Tatin, Vegetable Tatin with red mullet or Vegetable Tatin cocktail-style. Recipe 1: Provençal Vegetable Tatin Ingredients: Traiteur de Paris Vegetable Tatin Mesclun salad Cherry tomatoes Olive oil and basil marinade Fresh flowers Recipe steps: Reheat the Vegetable Tatin for 15 minutes in a 180°C oven Place it…

Lemon slice

How-to video Discover presentation suggestions from our chefs for the Lemon Slice: cut into bite-sized pieces, paired with citrus fruit, or lemon-meringue style. Recipe 1 Ingredients: Traiteur de Paris Lemon Slice 3 white chocolate circles Lemon jelly cut into circles of various sizes Italian meringue Recipe steps: Cut the Traiteur de Paris Lemon Slice into 3 cubes Place them on…

Recette 1 - Lingot citron destructuré

Chocolate cheesecake

How-to video See the how-to video for three appetising presentations of the Traiteur de Paris Chocolate Cheesecake. Recipe 1 Ingredients: Traiteur de Paris Chocolate Cheesecake Whipped chocolate ganache White chocolate ganache Dark chocolate ganache Dark chocolate lace disk Recipe steps: Place the Traiteur de Paris Chocolate Cheesecake on a plate Pipe 3 dots of whipped ganache on the dessert Place…

Moules marinières with cardamom, carrot purée with orange

Ingredients for 4 people 4 Traiteur de Paris carrot purée with orange 800 g mussels 60 g chopped shallots 2 tbsp. chopped parsley 1 chopped garlic clove 50 ml white wine 4 tbsp. thick crème fraiche 25 g + 15 g butter ½ tsp thyme 4 cardamom pods 1 tbsp. chopped chives A few sprigs of chervil Juice of ¼…

Interview with Yann Le Moal, head chef at traiteur de paris

Could you summarise your background ? After training as a pastry Chef, I travelled to Polynesia to work at a SOFITEL hotel, where I rapidly became head pastry Chef. I remained there for 2 years, but then wished to return to base to gain more experience. I further worked in several Parisian top restaurants where I met great Chefs, which…