Six recettes faciles à base de tomates pour ensoleiller vos repas d’été

Cette capture d'écran provient de cet article de Madame Figaro. | Cœurs-de-bœuf crues farcies aux champignons. Lawton Sucré-Salé / Lawton Sucré-Salé
MADAME FIGARO : Carnet de recettes faciles & healthy 1/ 5. - Miser sur les légumes croquants, les fruits gorgés de soleil… bref, privilégier les produits de saison pour composer des menus sains et alléchants, sans avoir à cuisiner des heures. Aujourd’hui, la tomate.

Cliquez ici pour en savoir plus et obtenir les recettes. | Par Nathalie Pétré | jeudi 6 août 2026

Italia Squisita: Chartreuse: How to Prepare One of the Most Complex French Dishes with Martino Ruggieri

Aug 1, 2026 | Defined as "the queen of appetizers" by Marie-Antoine Carême, the Chartreuse is one of the most legendary recipes in French cuisine. Martino Ruggieri and his brigade, led by Matteo Rossatto, showcase every step of constructing this savory cake in a collective display of savoir-faire: from the meticulous arrangement of the vegetables to the creation of the sea bass, lobster, and shellfish "farce fine"—a journey into haute gastronomy that blends history, flavor, and superfine technique.

NB: I have selected English subtitles for you; however, you can easily change the selection. Subtitles in many other languages are available. — Mark

Matthew Ryle: This Is How French Restaurants Make Tarte Tatin (without It Going Watery)

Jul 24, 2026 | Tarte Tatin is one of the most famous French desserts — and one of the most commonly ruined. The number one reason? A watery, pale caramel.

In this video I'll show you exactly why that happens and give you a foolproof, restaurant-tested method that's been on our menu since the day we opened. The secret is building the caramel IN the pan, directly on the apples — not making it separately. That, plus one simple apple prep trick, is the difference between a soggy disappointment and a deep, dark, perfectly caramelised tart.


For the full recipe, click here. Then click on ‘more’.

Tarte abricots-pêches

Cette capture d'écran provient de cette recette de Madame Figaro. | La recette de la tarte abricots-pêches. Bernhard Winkelmann
MADAME FIGARO : La tarte a toujours tout bon, que ce soit pour clôturer le déjeuner ou au goûter, les plus gourmands la dévore à toute heure de la journée.

Durée : 50min | Difficulté : Facile
Cliquez ici pour la recette complete.

Velouté de betterave

Cette capture d'écran provient de cette recette de Madame Figaro. | Velouté de betterave Rivière Aurélie
MADAME FIGARO : On prépare un velouté de betterave en deux temps trois mouvements, avec quelques ingrédients seulement.

Durée : 30min | Difficulté : Très facile
Pour la recette, cliquez ici »

Halva aux framboises, amandes et noix de coco parfumée à la fleur d'oranger

Cette capture d'écran provient de cette recette de Madame Figaro. | Recette : Halva aux framboises, amandes et noix de cocos parfumée à la fleur d’oranger Tipiak
MADAME FIGARO : Une halva délicieusement fruitée, mariant framboises fraîches, amandes croquantes et noix de coco parfumée à la fleur d’oranger. Une recette gourmande et originale.

Durée : 1h | Difficulté : Facile
Cliquez ici pour la recette.

French Cooking Academy: Stop Ignoring Fennel! Try This Easy French Braised Fennel Recipe: Fenouil braisé au gras

May 27, 2026 | Fennel is one of the most underrated vegetables, but when cooked using classic French techniques, it becomes incredibly tender, sweet, and mild.

In this video, a step by step tutorial, we are making a classic French braised fennel (fenouil braisé), that is sure to please everyone. By par-cooking, searing, and slowly baking the fennel quarters over a bed of carrots, onions, pork belly, and rich stock, the strong anise flavour softens, and the fennel takes on a melt-in-your-mouth, buttery texture.

It is a versatile side dish that pairs wonderfully with roast pork, chicken, or fish. If you want a vegetarian version, simply omit the pork belly and swap the beef stock for a high-quality vegetable stock.


For the full recipe, please click here/ Then click on ‘more’.

Jacques Pépin Makes ‘30-Minute Cassoulet’ | An Easy Weeknight Meal

May 25, 2026 | Jacques Pépin shows how to make a rich, comforting cassoulet in just 30 minutes, an easy meal perfect for weeknights or cold evenings.

Pays basque nord, France | Cuisines des terroirs | ARTE Évasion

May 23, 2026 | Disponible jusqu'au 22/08/2026.

Bettan Pribat et Bastien Garat élèvent des porcs Kintoa, une race ancienne habituée à vivre en pleine nature comme les moutons et les vaches. Jambons, saucisses et autres conserves, le tandem basque transforme lui-même la viande avant de la commercialiser en circuit court. Région de pastoralisme, la Soule est la plus petite des provinces historiques du Pays basque.

La bergère Elorri Aizager perpétue cette tradition en menant ses moutons et ses chèvres à l’estive. Cultiver le terroir et savourer une vie rustique dans ces terres vallonnées, il n’en faut pas plus à cette passionnée qui pratique l’agriculture par conviction.

Série documentaire (Allemagne, 2025, 31mn)

How to Make a True French Croque Monsieur (Bistro Style)

March 22, 2026

Fillet Steak with Bordelaise Done Right with Pierre Koffmann | Meet Your Maestro | BBC Maestro

Apr 8, 2026 | Watch renowned French chef Pierre Koffmann prepare fillet steak with Bordelaise sauce, demonstrating the precision and technique behind this classic French dish.

Rôti de veau lardé de bacon

Une capture d'écran tirée de cette recette dans Madame Figaro.
MADAME FIGARO : Gourmande et facile, la recette du rôti de veau lardé de bacon.

Pour la recette, cliquez ici.

Coq au Vin : The French Slow Food Classic

Nov 8, 2025 | Coq au vin isn’t just chicken in wine – it’s a symbol of French tradition and pride. In the Bresse region, poultry farmer Cyril Dégluaire explains why rooster meat is key. At “Le Coq” restaurant in Juliénas, chef Marie Dias shares how this slow-cooked dish brings together local wine, heritage ingredients, and childhood memories. Discover why coq au vin is more than a recipe.

Italia Squisita: Tournedos Rossini in a 3 Michelin Stars French Restaurant with Martino Ruggieri - Allenò Paris

Dec 17, 2021 | Filet mignon, black truffle and foie gras are the basic ingredients of Tournedos Rossini or Filet Rossini-style, a classic of French cuisine whose invention is attributable, however, to the Italian composer Gioachino Rossini, one of the greatest opera writers of all time as well as a extreme lover of good food. Martino Ruggieri, chef of the 3 Michelin stars restaurant Allenò Paris au Pavillon Ledoyen, after recounting us the Ratatouille recipe, re-enacts with charm and competence the story of one of the richest and most opulent French steak, through the choral interpretation of his very young brigade. Let the show begin!

Italia Squisita: Pâté en Croûte in a Two-star Michelin French Restaurant with Giuliano Sperandio and Grant Waller

Jan 10, 2025 | We’re back to Paris in the historical restaurant Le Taillevent to film one of the most complex creations of all the French cuisine, the pâté en croute (forcedmeats pie).

Chef Giuliano Sperandio and Grant Waller retrace step by step the different recipes underlying this monumental dish: a shortcrust pastry that contains a multitude of fillings, consumed by the French in restaurants, during holidays but also as a snack.


Get the full recipe by clicking here and then by clicking on ‘more’.

Italia Squisita: Bouillabaisse Fish Soup: Original vs. Gourmet (Pasta) with French Michelin Chef Philippe Léveillé

Mar 21, 2025 | Philippe Léveillé is a truly one-of-a-kind chef: a Breton from Nantes, after several experiences in great restaurants around the world, he found his gastronomic homeland on the outskirts of Brescia, becoming the first French chef to receive two Michelin stars in Italy. Inside Miramonti l'altro, Léveillé carries on a cuisine made of technique, memory and contaminations where French and Italian culture give life to original dishes, at the same time new and familiar, like his classic Paccheri alla Bouillabaisse. A dish in which he fuses the most famous French fish soup, widespread in Marseille and throughout Provence, with the Italian "first course" par excellence, pasta.

Italia Squisita: Cordon Bleu and Mashed Potatoes in a French Michelin Two-Star Restaurant with Giuliano Sperandio

Jul 14, 2023 | After a year-long journey into mother sauces, Giuliano Sperandio is back on ItaliaSquisita to illustrate two other French classics, two timeless comfort foods: cordon bleu and puree. The Taillevent chef's execution techniques and choice of ingredients fully enter the story of two recipes that have put generations of professionals to the test all over the world.

For the full recipe, please click here and then click on ‘more’.

The Foundation of Great Steak Tartare with Pierre Koffmann | Meet your Maestro | BBC Maestro

Aug 6, 2025 | 👨‍🍳 Want to cook like a Maestro? Join as a channel member and get access to exclusive cooking courses from world-class chefs like Marco Pierre White and Pierre Koffmann.

Pierre Koffmann walks you through the essentials of making steak tartare, from selecting the right cut of meat to balancing flavours and mastering texture. It’s all about quality, technique and simplicity.


PIERRE KOFFMANN’s Classic French Bistro Cooking course can be found here.

Chef Hélène Darroze Cooks Her White Asparagus Mimosa Recipe | Vogue Kitchen | Vogue Paris

Apr 27, 2020 | Head chef at restaurants Marsan and Joia, Hélène Darroze launched Vogue Kitchen Week with her recipe for perfectly cooked white asparagus with a mimosa dressing. Follow along step by step with the Michelin star chef.

Click here for a list of the ingredients, then click on “more”.

Mon Poulet du Dimanche : Recette Facile et familiale | Hélène Darroze

Jun 19, 2025 | 🐓Parce que les meilleurs souvenirs se créent souvent autour d’un bon plat... Aujourd'hui, je vous partage ma version du poulet du dimanche.

On a tous l’image du poulet du dimanche. Cette odeur qui envahit la maison, les rires autour de la table, les parts qu’on se dispute…

Je vous partage mon petit twist : un poulet brioché sous la peau, encore plus moelleux, encore plus gourmand.


Cliquez ici pour la recette complète. Cliquez ensuite sur « more ».