Jacques cooks them especially in their shells with salted butter. A simple but divine dish. We also received ideas from our listeners, in particular to cook them with mushrooms. Chanterelles, for example…
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Jacques is chef at the Excelsior, rue Poincaré in Nancy.
One day a trade
It’s Friday, we go to the fishmonger to see what we find in terms of seafood and seasonal products. Scallops of course, at 25 euros for 3 kg (that’s 400 or 500 grams of meat) but also merlinots or squid…