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Bruno Cappellari of the restaurant "l'Harmonie"

Chef Bruno Cappellari, of the restaurant "L'Harmonie", in Sérignan,
Asperges vertes de la maison Vernède à Sérignan,
Carpaccio de Saint-Jacques, mille-feuille de légumes racines

Green asparagus with a carpaccio of scallops and a millefeuille of root vegetables

For 4 people           

Green asparagus
8 Scallops
1 Chioggia beets
1 Yellow beet
1 purple carrot
Beet seeds
Sheet toast
Fresh herbs
Cider vinegar
Lemon juice
Golden sesame oil
Salt and pepper

Put the scallop muscles in the freezer for ½ hourin the freezer to harden slightly and facilitate slicing, cook asparagus in boiling salted water, then cool rapidly in ice water to keep crisp, drain. Slice the vegetables into thin slices, season with salt, pepper and dressing. Slice the scallops thinly and arrange over the asparagus, season with salt, pepper and herb vinaigrette. Buuild the millefeuille by alternating vegetables and leaves of bread. Serve cold.
The perfect wine -  La Croix Belle "N°7" white

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