Norbert Tarayre
50 recipes converted from their YouTube cooking videos.
Homemade Doner Kebab with pita bread and white sauce
Learn how to make an authentic doner kebab at home: soft pita bread, marinated meat (poultry and veal) cooked in the oven on a spit, and homemade mint white sauce. A simple version, without a rotisserie, ideal for a convivial meal.
Pink Lady Apple Tarte Tatin with Brick Pastry
An improvised version of the famous Tarte Tatin, made with Pink Lady apples sliced into strips, salted butter caramel, and a puff pastry substitute made from brick pastry sheets. Ideal for busy cooks who don’t have puff pastry on hand.
Beef Bourguignon with Tagliatelle
A traditional beef bourguignon braised in the oven with Burgundy red wine, smoked bacon lardons, carrots, mushrooms and served over fresh tagliatelle, all seasoned with herbs and spices. Ideal for family meals, it stores very well and gains flavor when reheated.
Classic Niçoise Salad
Summer Niçoise salad inspired by Norbert Tarayre's video, featuring fresh and perfectly cooked ingredients: hard‑boiled eggs, potatoes, rice, green beans, tomatoes, olives, tuna and an olive‑oil vinaigrette.
Scallops in puff pastry, butternut cream and green oil
Festive Christmas starter: beautiful scallops wrapped in golden puff pastry, accompanied by a silky butternut cream and a green herb oil. A scallop beard sauce in a marinière style elevates the whole.
Homemade chocolate croissant (laminated dough)
Chocolate croissant made at home with a laminated leavened dough (type croissant dough). The recipe details the preparation of the sponge, incorporation of the butter block, resting times in the fridge and at room temperature, shaping, glazing and baking. Ideal for an indulgent breakfast or a snack.
Pistachio Paris‑Brest
Paris‑Brest revisited with a crisp choux pastry, a sable crust made with brown sugar, and a homemade pistachio mousseline cream. An iconic French dessert, perfect for pastry lovers who want to elevate the classic with a green and indulgent twist.
Summer Merguez Sandwich
A hearty sandwich perfect for summer barbecues: homemade, well‑spiced merguez, grilled to perfection, served in a crispy baguette with lettuce, tomatoes, onions and a hint of harissa sauce. Quick to prepare, full of Mediterranean flavors, perfect for a convivial outdoor meal.
Amaretto Foie Gras Terrine with Tonka Bean and Port Wine Jelly
Whole duck foie gras marinated for 12 h in almond Amaretto and a tonka bean, seasoned with salt, fleur de sel and pepper, gently cooked at 120 °C for 20 min, pressed in a mold and topped with a lightly flavored Port wine jelly. Ideal for holiday celebrations, served in 80 g slices.
Dauphinois Gratin
In Nono's Loft, Norbert Tarayre tells the story of the dauphinois gratin, a traditional dish from Dauphiné dating back to 1788. This authentic version combines melt‑in‑your‑mouth potatoes, silky cream and a hint of nutmeg, perfect for a convivial meal.
Crusty Rice with Crispy Chicken
A bowl of fragrant jasmine rice, topped with ultra‑crispy chicken tenders, drizzled with two sauces (mayonnaise‑cream and sweet‑and‑sour sauce) and a mix of fresh toppings (chives, cilantro, ginger, garlic, fried onion and black sesame). A street‑food inspired Thai version, ideal for a convivial meal.
Homemade Hachis Parmentier
A traditional, generous and comforting Hachis Parmentier made with Amandine potatoes, ground beef, carrots, onions, a creamy mash with whole milk, cream and butter, and topped with cheese. Ideal for a Sunday family meal.
Vanilla and Black Sesame Flan
Creamy flan with Madagascar vanilla, flavored with black sesame paste and topped with a black sesame praline, perfectly cooked in a Twin Fry (double‑zone air‑fryer). A revisited French pastry, light, velvety and slightly crunchy thanks to toasted sesame seeds.
Family Bread Croissant
Use croissant dough scraps to create a family-sized viennoiserie loaf, soft inside and crispy outside. This recipe transforms leftover laminated dough into a large croissant-shaped loaf, perfect for breakfast or brunch.
Traditional Flammekueche (Flammekueche)
A homemade Alsatian flammekueche, yeast‑free dough topped with thick crème fraîche, finely sliced red onions and smoked bacon lardons. Quick to prepare, crispy in under 10 minutes of cooking.
Stuffed Rigatoni with Bolognese and Parmesan
A baked dish of stuffed rigatoni, ideal for a quick and economical family meal. The al dente pasta is generously filled with a homemade Bolognese sauce, topped with melting Parmesan and baked to a golden, comforting result.
Classic Pastry Cream
Learn how to make pastry cream, the essential base of French pastry, comparable to sweet béchamel. This silky vanilla preparation, thickened with cornstarch and enriched with eggs, serves as a filling for éclairs, mille‑feuille, fruit tarts and much more.
Spicy Merguez Arancini with Harissa Mayonnaise
Crispy risotto balls, stuffed with a flavorful filling of spicy merguez, fried to perfection and served with a harissa‑spiked mayonnaise. Inspired by an appetizer enjoyed at Meida in Saint‑Ouen, this dish combines the Italian heart of arancini with the heat of Moroccan merguez.
Traditional Carbonara Spaghetti
Discover the true Italian carbonara recipe according to Norbert Tarayre: al dente spaghetti, melting guanciale, egg yolks, parmesan (or pecorino) and black pepper, all without cream. A velvety sauce obtained by emulsifying the rendered guanciale fat with the pasta cooking water.
Breaded Camembert Surprise with Tapenade, Prosciutto and Chives
Portions of camembert filled with tapenade, prosciutto and chives, breaded with panko and quickly fried. A tasty and playful starter to serve as an appetizer or amuse‑bouche.
Glazed Duck Skewers with Brussels Sprouts and Apricots
Summer skewers combining glazed duck breast, slightly crunchy Brussels sprouts and firm apricots, all coated with a sweet-salty miso, honey and lime sauce. Perfect for the barbecue or the oven, they offer a contrast of textures and spicy sweet-salty flavors.
Croque Monsieur with Liège Waffle
A modern version of the croque‑monsieur, where sliced bread is replaced by a lightly sweet Liège waffle, filled with cooked ham, Emmental and Comté, all grilled and served with a fried egg. A French street‑food snack that is both sweet and savory.
Traditional Tartiflette
An authentic Savoyard tartiflette, prepared with melt‑in‑your‑mouth potatoes, creamy reblochon, smoked bacon lardons, caramelized onions with garlic and a hint of herbs. Perfect for winter evenings, this version by Norbert Tarayre respects tradition while remaining accessible to home cooks.
Chocolate mousse without cream
Ultra simple chocolate mousse, without cream, butter or milk. Melted dark chocolate is mixed with egg yolks, the whites are whipped into a meringue with a pinch of fleur de sel and gently folded in. A crunchy melted chocolate topping finishes the dish. Ideal for an elegant and quick dessert.
Vitello Tonnato
Vitello tonnato, an Italian dish from Piedmont dating back to the 18th century, consists of a pink veal fillet served cold, topped with a creamy sauce made of tuna, anchovies, capers, Parmesan and hazelnuts. Ideal as an elegant starter or as an amuse‑bouche for festive meals.
Chocolate éclair
Chocolate éclair made from A to Z with traditional choux pastry, a silky chocolate pastry cream and a glossy cocoa and honey glaze. Follow Norbert Tarayre's tips to achieve dry and crisp shells, a rich filling and a shiny glaze.
Sunday Roast Chicken
A whole chicken marinated with lemon, mustard and herbs, cooked in a Twin Fry air‑fryer with roasted potatoes and onions. All done in one hour, no oven, for a convivial Sunday meal.
Roasted Red Cabbage with Parsley, Celery‑Root, Hazelnut and Parmesan Pesto
A flavorful vegetarian dish where red cabbage is roasted until tender and lightly caramelized, then topped with a homemade pesto made from parsley, celery‑root, toasted hazelnuts, garlic and Parmesan. Ideal as a side or a light main course.
Express chocolate mousse with hazelnut spread
An ultra‑quick chocolate mousse made with spread (like Nutella) and whipped cream. Ideal for an improvised dessert or a gourmand topping, without eggs or cooking.
Homemade Chicken Nuggets with Curry Sauce
Homemade chicken nuggets, ultra tender thanks to a small water injection, coated in a light sparkling water batter and fried to perfection. Served with a mild curry sauce made from apple compote, ketchup and quince jelly. Ideal for a convivial meal or a tasty snack.
Veal Escalopes Normandy style, Paris mushrooms and basmati rice
Tender veal escalopes, lightly flour‑coated, topped with a creamy cider, apple cider vinegar and Paris mushroom sauce, served with steamed basmati rice. A classic of French cuisine, simple, economical and comforting.
Tropéen Bagels with Diplomat Cream
Homemade version of the famous Tropéen bagel, inspired by the Tropéen tart. A soft, slightly sweet brioche soaked in apricot syrup, filled with diplomat cream (pastry cream + whipped cream + gelatin) and fresh strawberries. Ideal for breakfast or a snack.
Ham and Cheddar Croissant with Béchamel
Flaky croissants filled with white ham, melted cheddar cheese and a homemade béchamel, seasoned with a hint of Dijon mustard. A tasty snack, quick to prepare, ideal for brunch or a savory bite.
Nono's Chili con carne (quick version)
A spicy chili con carne inspired by Mexico, featuring crispy Parmesan red bean tiles, torch‑grilled corn and quesadillas with cheddar and fresh herbs. A complete, comforting, flavor‑packed dish perfect for a convivial dinner.
Hot sandwich with minced meat, black garlic and merguez mayo
A quick and indulgent snack made with minced meat, black garlic, clarified butter and a touch of merguez mayonnaise, all between two lightly toasted slices of white bread. Ideal for filming, lunch breaks or an impromptu meal.
Smash Burger with Potato Brioche Bun
Discover how to make an authentic American smash burger with a potato brioche bun, ultra‑crispy ground steak, melty cheddar, and homemade condiments. Quick, indulgent, and customizable, this burger brings the taste of the best New York restaurants to your home.
Lotte fish and chips with parsley sauce
Fish and chips revisited in French style with panko‑breaded monkfish fillet, Japanese breadcrumbs and bread crumbs, accompanied by a velvety parsley sauce with preserved lemon, chestnut cream and browned butter. A festive, simple and quick recipe to make in your kitchen.
Beef Carpaccio with Mustard‑Honey Sauce and Pine Nut Crunch
An ultra‑thin beef carpaccio, marinated in olive oil and lifted with a mustard‑honey sauce, complemented by toasted pine nuts, garlic, red onion marinated in apple cider vinegar, and crispy parmesan shards. Ideal for an elegant summer meal, served as an appetizer or main course for 6 people.
Homemade croissant dough and mini croissants
Learn how to make a homemade leavened‑laminated croissant dough, then shape delicious mini‑croissants. The recipe combines two types of flour to obtain a dough that is both sturdy and supple, uses lamination butter and a bit of honey for extra softness, and is carried out in several resting and folding steps. Ideal for an indulgent breakfast or brunch.
Stuffed Pumpkin with Meat, Mozzarella and Mushroom Duxelles
A comforting autumn dish where a small pumpkin is hollowed, par-cooked, then stuffed with a tasty preparation of beef, mushroom duxelles, walnuts, mozzarella, cream and breadcrumbs. It is baked until the skin is tender and the filling is meltingly soft. Ideal for 4 small portions or 2 big eaters.
Shrimp Dombré (Guadeloupe)
Shrimp dombré, a traditional Guadeloupean dish. Small flour‑based dough balls cooked directly in a spicy tomato stew with garlic, onion, chili and lime, enriched with fresh shrimp and parsley. An economical, flavorful and authentic meal, perfect for a Caribbean lunch or dinner.
Ultra Crispy Fish and Chips with Waffle Iron Smash Potatoes
A reinvented version of the British fish and chips, with yellow hake fillets marinated in yogurt and a spicy coating, served with waffle‑iron smashed potatoes, buttered and topped with cheddar. All crispy, flavorful and perfect for a street‑food night at home.
Oven-Baked Maxi Quesadillas
Giant baked quesadillas filled with ground meat, colorful bell peppers, red onions, garlic, tomato coulis and melted cheddar, all wrapped in two pizza dough sheets. Ideal for appetizers, starters or a main dish on a convivial summer day.
Homemade Vodka Pasta – Three colors (black, yellow, classic)
In Nono's Loft, Norbert Tarayre prepares homemade fresh pasta in three color variants, tossed with a creamy vodka sauce scented with Menton lemon, parsley, garlic and cream. A tasty, quick recipe ideal for impressing your guests.
Cold Pasta Salad with Pea Pod Pesto and Burrata
A refreshing summer salad mixing al dente spaghetti, an original pesto made from pea pods, parmesan, pine nuts and skyr, topped with creamy burrata, fresh peas, red onion and flat parsley. Perfect for hot summer days.
Homemade Sausage Mash
A homemade version of the famous sausage mash from Nono's Loft restaurant. Tender new potatoes, fresh sausages, and a quick sauce to accompany everything. Simple, comforting, and ready in just over an hour.
Flat Iron Steak with Four Sauces (béarnaise, blue, pepper, shallot)
Tender flat iron steak served with four classic French sauces: béarnaise, blue cheese sauce, pepper sauce and shallot sauce. Each sauce is handmade, with fresh herbs, clarified butter and emulsion techniques for a rich and velvety result.
Asian-Style Shrimp Fritters
Crispy fritters made from shrimp tails, lightly spiced, served with a lemony soy sauce. Perfect for an appetizer with friends or family, this Asian snack is easy to prepare and full of flavor.
Quiche Lorraine with Turmeric Curry Crust
A twist on the classic French quiche Lorraine featuring a homemade buttery crust colored and flavored with turmeric and Madras curry, filled with a rich custard of eggs, cream, milk, and smoky lardons. Perfect for brunch, lunch, or dinner.
Lemon Meringue Tart
French lemon meringue tart, with sweet pastry crust, almond cream, lemon confit, lemon custard and Italian meringue. A gourmet and refined pastry, inspired by the famous restaurant in Menton.