“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