No rules. That is how Christophe cooks. French technique underneath, then flavours from Korea, Japan, Thailand and beyond, picked up firsthand on the road rather than from a book.
29 recipes
This beetroot tartare recipe turns sweet roasted beetroot into a bright, elegant appetizer for four. Cut the chilled beetroot into tiny cubes, dress it just before serving, and pair it with whipped goat cheese, pickled pear, and a buttery hazelnut crumb. Allow about 2 hours from roasting to plating.
120 min · Intermediate
This chicken ballotine recipe wraps tender chicken around a cold tarragon mousseline with doenjang and gochujang. Gentle poaching keeps the roll juicy, while pan-crisping makes the skin golden. Serve it with sweetcorn velouté, girolles, and chicken jus. Plan about 2 hours for 4 servings, with several parts ready the day before.
150 min · Intermediate
This stuffed zucchini blossoms recipe fills tender squash flowers with lemony whipped goat cheese, then fries them in a light Japanese tempura batter for extra crunch. A chilled roasted yellow pepper coulis and vivid basil oil finish the plate. It takes about 90 minutes total, mostly hands-off chilling, and serves 4 as an elegant starter.
90 min · Intermediate
This lobster ravioli recipe wraps sweet poached lobster in open pasta baskets, set over a fragrant Tom Yum-style shellfish bisque made from roasted shells, lemongrass, and galangal. The trick is gently poaching the lobster in butter so it stays tender, not rubbery. It takes about 2.5 hours total and serves 4.
150 min · Intermediate
This yellow tomato gazpacho recipe turns ripe summer tomatoes and roasted peppers into a silky chilled soup, using a classic bread-and-oil trick for body and a partial strain for restaurant-smooth texture. Top it with sweet North Sea shrimp, bright basil oil, and crunchy sourdough crumbs. It takes about 50 minutes of hands-on work, plus chilling time, and serves 4-6.
300 min · Intermediate
This chef's chili con carne swaps the usual chili powder for three fermented chili pastes, gochujang, harissa, and sambal, each stirred in at a different stage so its flavor stays clear. Chuck beef slow-braises for about 3 hours until fork-tender in a deeply built sauce. Makes about 6 servings.
180 min · Intermediate
This scallops beurre blanc recipe pairs golden, pan-seared sea scallops with a silky French butter sauce brightened by Filipino calamansi and fish sauce. The trick is whisking cold butter into a wine reduction off the heat so it turns creamy instead of oily. Ready in about 30 minutes, it makes an elegant starter for 2.
30 min · Easy
This miso pasta is a fun Japanese-Italian mashup where noodles get tossed in a rich, savory sauce made from red miso, caramelized pork, and a splash of tamarind for tang. The trick is finishing the noodles right in the sauce so every strand soaks up flavor. It's ready in about 45 minutes and feeds 4 people.
45 min · Intermediate
This elegant roasted lobster brings together the sunny flavors of Saint-Tropez and fresh Thai herbs. By flash-roasting the lobster at high heat for just 5 minutes and serving it with a citrusy sauce vierge, you get perfectly tender meat every time. It is a stunning meal for six that feels like a seaside vacation.
90 min · Intermediate
This crispy dumpling eggs benedict swaps the English muffin for golden, pan-fried pork dumplings topped with a runny poached egg and a silky miso hollandaise. The whole dish comes together in about 45 minutes and serves four. It is the ultimate cozy brunch that feels special but is totally doable at home.
45 min · Intermediate
This olive oil chocolate mousse recipe makes a rich but airy dessert with dark chocolate, fruity olive oil, bright candied orange, and crisp almond tuiles. A warm sugar syrup gives the yolks body, while softly whipped cream keeps the mousse light. Plan about 5 hours, including chilling, for 4 generous servings.
300 min · Intermediate
This celeriac ravioli recipe makes 24 delicate pasta pillows filled with roasted celeriac, aged Comté, mascarpone and truffle. Roast the celeriac for deep flavor, then finish the ravioli in a glossy brown-butter sauce with pear, hazelnuts and sage. Plan on 145 minutes for 4 servings, including resting and chilling.
145 min · Intermediate
At seventeen he travelled through Indonesia, Malaysia, Singapore and Thailand with his parents, taking the old train from Bangkok to Singapore. The flavours stuck. Sometimes the twist is the whole dish, a deep gochujang in a beef stew. Sometimes you taste it without knowing why, a little sake butter or miso where you would not expect it. As he says, nobody will ever know it is there, but it lifts the dish.
It looks simple, but it is not. That is the cooking we love most. Browse the collection above, or find dishes ready to heat in the shop.
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