IN IMAGES – Enhance scallops with lovely products from the Vercors plateau

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.

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.

The festivities continue this weekend of March 19 and 20, 2022. More than thirty Chefs take turns to sublimate these scallops.