– Edwige Guérard des Lauriers
Shells with Bouillabaisse sauce
Chef André Buisson continues our taste journey, from Saint-Brieuc to the old port of Marseille with his Bouillabaisse sauce. The pan-fried shell is served with a parsnip purée spiced up with truffle oil.
– Edwige Guérard des Lauriers
Shells on a bed of spring vegetable tagliatelle
Green asparagus makes its appearance on our stalls on the eve of spring. Chef Jean-Christophe Couvat offers us tagliatelle of fresh vegetables, asparagus and carrots to arrange the scallops. They are pan-fried and seasoned with wild garlic pesto from the plateau.
– Cleo Pipaud
The festivities continue this weekend of March 19 and 20, 2022. More than thirty Chefs take turns to sublimate these scallops.