Michelin-starred chefs are sharing their favorite homemade recipes, and they're easier than you might think

As the pastry chef of La Table de l'Espadon, the two-star restaurant inside the famed Hôtel Ritz Paris, there's no doubt that Perret knows his way around a soufflé.

All you need for this recipe are milk, eggs, cornstarch, cane sugar, caster sugar, and dark chocolate.

You can find the full recipe for François Perret's chocolate soufflé here.

• Read more:
• A Michelin-star chef shares 9 classic recipes every home cook should know how to make
• Michelin-starred chefs share the 5 simple comfort food recipes everyone should know how to cook
• A Michelin-star chef who worked with Gordon Ramsay for over a decade shares the best lesson he learned
• Michelin-starred chefs share the 7 desserts everyone should know how to make

Christian and Manuel's restaurant is located in Vercelli, an Italian town that is famous for rice cultivation, according to the Michelin Guide.

The brothers told the guide that they set out to create a dish with the "perfect risotto taste, minus the lactose."

"The idea is to recreate the taste of spaghetti with garlic, oil and chili," they added.

You can find the full recipe for Christian and Manuel Costardi's risotto here.

Ring in the arrival of spring with this bright-green gazpacho, which the Michelin Guide calls a "light, flavorful, and refreshing celebration of the simple asparagus."

The only other ingredients you need are sandwich bread, olive oil, and some fresh almond shavings.

You can find the full recipe for Jean-Francois Rouquette's green asparagus gazpacho here.

There's just seven ingredients and two steps, but Dugourd promises that this recipe delivers.

"Cookies just as I like them," he told the Michelin Guide. "Soft on the inside and crunchy on the outside."

You can find the full recipe for Julien Dugourd's chocolate chip cookies here.

The Michelin Guide admits that perfecting this dish — which features pea pods, spinach, parsley, chives, snap beans, fennel sprouts, kiwis, and more — is no easy feat.

"The elegance of this three-star dish lies in its elevation of humble ingredients to a crescendo of complex flavors," according to the guide. "That said, as you might expect, perfecting a dish served at Chef Mauro's restaurant takes patience, practice, and patience, if you catch our drift."

You can find the full recipe for Mauro Colagreco's The Green here.

Smyth told the Michelin Guide that her chocolate lavender tarts have finished every meal at her restaurant, Core by Clare Smyth, since it opened two-and-a-half years ago.

"They were inspired by the chocolate tart at L'Ambroisie, the three Michelin-starred restaurant in Paris," she said. "It is the simplest tart, but it is all in the execution."

Smyth's big tip? Make sure to eat the tarts a few minutes after they come out of the oven, when they're nice and soft in the middle.

You can find the full recipe for Clare Smyth's chocolate lavender tarts here.

The French pastry chef's chocolate crepe cake is what the Michelin Guide calls "the perfect chocolate decadence."

Vauxion's dish features both cacao crepes and a chocolate ganache, which glues the crepes together in this towering cake.

Top it all off with pieces of chocolate and any extra ganache.

You can find the full recipe for Sébastien Vauxion's chocolate crepe cake here.

Ramsay isn't the only chef to perfect this French apple tart dish. Robert has a simple recipe that requires just apples, butter, puff pastry, cinnamon powder, and powdered sugar.

And don't forget to pair it with some ice cream.

You can find the full recipe for Marie Robert's Tarte Tatin here.

Bishara and her daughter Jumana, who co-own the New York restaurant Tanoreen, have provided a recipe that the Michelin Guide promises to be "wonderfully aromatic" and packed "with a uniquely Middle Eastern flavor and fire."

With allspice, nutmeg, cumin, ground ginger, and black pepper all involved, each bite is sure to be the opposite of dull.

And here's a tip: Searing the chicken pieces before you bake them "adds great color and deepens the flavor, helping to crisp up the skin," according to the Michelin Guide. So make sure you don't skip it!

You can find the full recipe for Rawia Bishara's harissa chicken here.

Lau has shared the recipe for her Hong Kong-style pork dumplings, which she said can easily be substituted with cooked mushrooms if you're avoiding meat.

Her pro tip? Make sure to sauté the dumplings in a hot pan and then let them cool down to enhance the flavor. This recipe also makes 60 to 70 pieces, so don't be afraid to freeze some for later!

You can find the full recipe for Vicky Lau's pork dumplings here.

The French chef has given her own spin to the classic Australian dessert, and the Michelin Guide wants you to know that a pavlova takes "patience and practice."

"When you get it right, though, the result is unforgettable," it adds.

You'll learn how to make the meringue, strawberry juice, and citronella cream for this exquisite dish. Talk about a perfect way to fill up a long Sunday.

You can find the full recipe for Hélène Darroze's berry pavlova here.

Pichi's tiramisu requires just two steps.

But, per Pichi's advice, make sure to leave your tiramisu in the fridge overnight before serving it.

"The longer you wait, the greater the reward!" Pichi told the Michelin Guide.

You can find the full recipe for Pier Paolo Pichi's tiramisu here.

Baked pasta is a great way to make use of leftover noodles, and Potí's dish is sure to be comforting.

While the recipe calls for fresh green beans, frozen ones will work as well, according to the Michelin Guide.

You can find the full recipe for Isabella Potí's spaghettoni with green beans here.

Your pasta can look like it came straight out of Le Quellec's two-star Parisian restaurant La Scene thanks to this dish.

Le Quellec's original recipe features pasta with green pea flour, but you can also use spaghetti that you already have in your pantry and top it with English peas instead.

You can find the full recipe for Stéphanie Le Quellec's green pea spaghetti with Iberian ham here.

You won't need that second cup when you have this creamy dessert to get you through the afternoon slump.

Lassausaie's recipe includes crushed coffee beans and white chocolate. Once chilled, the dessert is topped with a thin layer of ristretto coffee.

You can find the full recipe for Guy Lassausaie's panna cotta with coffee here.

The French chef's recipe requires just four easy steps, along with simple ingredients like all-purpose flour, butter, granulated sugar, and vanilla extract.

You can find the full recipe for Emeric Corbon's diamond cookies here.

Bazdarich's guacamole and cherry tomato salsa is one of the most popular dishes at his one-star New York restaurant Oxomoco. And now you can bring it straight to your kitchen table.

The cherry tomato salsa adds something extra special to the dish, and all it needs is cherry tomatoes, onion, salt, olive oil, and red wine vinegar.

You can find the full recipe for Justin Bazdarich's guacamole and cherry tomato salsa here.

The Italian chef puts his own spin on the classic Roman dish with the help of zucchini flowers and orange zest.

If you can't find zucchini flowers, have no fear. Terrinoni told the Michelin Guide that they can easily be swapped out for asparagus or broad beans instead.

You can find the full recipe for Giulio Terrinoni's cacio e pepe here.

The Brazilian chef is a champion of ingredients that are "long overlooked by or unknown to other chefs," according to the Michelin Guide, and that philosophy is on full display in his carbonara.

Atala's simple recipe requires just five ingredients — including bacon and egg yolks — plus five quick steps to turn your carbonara into something new and different.

You can find the full recipe for Alex Atala's palm heart fettuccine carbonara here.

The French chef packs his hen with garlic cloves and thyme to give it an extra punch of flavor, while the potatoes are paired with asparagus and mushrooms.

No hen on hand? You can easily replace this recipe with chicken — just remember to adapt the recipe for the different weight.

You can find the full recipe for Aurélien Braguier's roast cornish game hen here.

Blanc, whose eponymous restaurant holds three Michelin stars, shared his homemade recipe for Vonnassiennes crepes.

Since these French speciality crepes can be sweet or savory, the Michelin Guide says they "offer limitless potential as the blank canvas for your culinary creativity."

And you probably already have the ingredients. This simple recipe just needs potatoes, eggs, flour, milk, heavy cream, salt, pepper, and butter.

You can find the full recipe for Georges Blanc's potato crepes here.

Shakshuka is a popular Middle Eastern and North African dish that has been popping up on brunch menus all over the world in recent years.

Komp's simple one-pan recipe is packed with flavor thanks to ingredients like bell peppers, chilis, cumin, smoked paprika, and feta cheese.

Whip it up for a hearty breakfast, or save it for a lunch or dinner that's sure to warm the soul.

You can find the full recipe for Julia Komp's shakshuka here.

Strawberry charlotte is a French springtime cake that the Michelin Guide calls "both easy to make and a vibrant feast for the eyes."

The treat is filled with the likes of strawberries, Champagne biscuits, yogurt, and lemon, but once you've mastered the original, Hay recommends playing around with other fruits. The cake can also be made with mangos, apples, raspberries, and more.

You can find the full recipe for Christophe Hay's strawberry charlotte here.

Sulpice, the youngest French chef to ever receive a Michelin star (he currently has two), shared a simple dessert that requires just two steps, along with fun ingredients like rum and dark chocolate.

If you want to "take the decadence up a notch," Sulpice recommends decorating the cake with pieces of chocolate.

You can find the full recipe for Jean Sulpice's chocolate cake here.

This Thai holy basil beef is one of the most famous stir-fry dishes in Southeast Asia, according to the Michelin Guide.

Chef Tonn's dish is packed with tons of flavor thanks to oyster sauce, fish sauce, soy sauce, and chili. It requires just two steps, and can also be made with pork, chicken, tofu, or shrimp.

You can find the full recipe for Thitid Tassanakajohn's beef phad kaprao here.

Yang's Bangkok restaurant Pad Thai Fai Ta Lu specializes in pad thai, so it's safe to say he knows what he's talking about.

You'll find ingredients like rice noodles, tofu, and bean sprouts in the recipe, along with a sauce that includes tamarind paste and lime juice.

Get the full recipe for Andy Yang's pad thai here.

Bengtsson, executive chef of the two-starred restaurant Aquavit in New York, has shared a dish that's perfect when you're looking for comfort.

The hearty one-pot recipe is packed with vegetables like carrots, green split peas, and spring onions, along with bacon. Plus it requires just two simple steps.

You can find the full recipe for Emma Bengtsson's split pea soup here.

The French chef's easy recipe just has three steps and seven ingredients (powdered sugar, butter, eggs, baking powder, all-purpose flour, and one orange).

And if you want to give the cake "a nice little injection of flavor," Faussat recommends adding orange blossom water.

You can find the full recipe for Jacques Faussat's orange cake here.

You can easily upgrade pasta night with the help of the "MasterChef" himself, whose simple recipe just calls for canned tomatoes, onion, red wine, olive oil, tomato paste, garlic, and basil.

Ramsay even has some tips if you're missing a few ingredients.

"If you don't have fresh garlic or basil, raid your spices cabinet," he told the Michelin Guide. "As a general rule, use what you might like on a pizza, like garlic powder, onion powder, oregano, fennel, or celery salt."

You can find the full recipe for Gordon Ramsay's marinara sauce here.