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

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Marie Vernay and Chef André Buisson in the kitchen © Radio France
– 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.

Franck Daumas as a taster
Franck Daumas as a taster © Radio France
– 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.

Claude Ruel, founder and organizer of the shell festival in Villard-de-Lans
Claude Ruel, founder and organizer of the shell festival in Villard-de-Lans © Radio France
– Cleo Pipaud

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


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