In the kitchen with chef Benoît Corjon of the restaurant “Le France” in Aubusson

“Le France” located in an 18th century private mansion is an emblematic place in the town of Aubusson. In the kitchen, chef Benoît Corjon offers an original menu cooked in a short circuit. “Le France” is the ideal stage to share, with family or friends, a friendly moment in an exceptional setting.

On the menu: scallops, celery puree, truffle, quince and Espelette pepper, cotton candy juice

The ingredients of the recipe:

• 4 scallops
• 1 ball of celery
• 2 g chopped truffle
• 0.5 cl of liquid cream
• 0.5 cl of milk
• 1 quince
• 1/2 teaspoon of Espelette pepper
• 2 tbsp Mirin
• 50 gr of Enoki mushroom or button mushroom

For the scallop juice:

• scallop beard
• 1 carrot
• 1 leek
• 1 ball of celery
• 1 liter of white wine
• 250g butter

Wash and peel the celery. Then, to make a puree, cook the vegetable in a broth of milk and liquid cream for forty five minutes.

Cut the quince into strips and then into cubes. Brown the preparation in the pan with a knob of butter.

The trick to enhance the taste of quince, deglaze with Mirin

Snack the scallops for one minute on each side in a skillet over high heat.

Serve the scallops with the quinces and the celery puree accompanied by truffles and Enoki mushrooms. Decorate with beard juice sauce. At table !

Hotel France

6 Rue des Deportees, in Aubusson

Reservation: 05 55 66 00 06