Etiket: Scallops
Recipe of the week | Seared Scallops with Maple Glaze
Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make…
Foie gras, scallops, truffles, Christmas logs… The pitfalls to avoid on seven star products for holiday meals
On your supermarket shelves, marketing often takes precedence over quality. So, if you don’t want to be fooled, here are our tips for deciphering the labels as best as possible.…
Foie gras, scallops, truffles, Christmas logs… The pitfalls to avoid on seven star products for holiday meals
On your supermarket shelves, marketing often takes precedence over quality. So, if you don’t want to be fooled, here are our tips for deciphering the labels as best as possible.…
in Dieppe, scallops sold off at five euros per kilo
Seine-Maritime: in Dieppe, scallops sold off at five euros per kilo Access to accessibility menu source site-14
One day in France: groundwater, winter in Mouthe and scallops… the news for Saturday 14 January
One day in France: groundwater, winter in Mouthe and scallops… the news for Saturday 14 January Access to accessibility menu source site-23
One day in France: groundwater, winter in Mouthe and scallops… the news for Saturday 14 January
One day in France: groundwater, winter in Mouthe and scallops… the news for Saturday 14 January Access to accessibility menu source site-29
Scallops catch the eye of chef Dominique Bargibaux of La Grange restaurant in Bélis
The end-of-year celebrations are getting ready at our restaurants. At the restaurant La Grange de Bélis, chef Dominique Bargibaux concocts a menu for you at 35 euros, take-out menu. As…
It’s high season for scallops… We cook them with the chef of Excelsior de Nancy
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,…
Sea bream and scallops, two exceptional seafood products with the chef from Pont Nantin in St-Chamond
Spring is the peak season for gilthead sea bream. But it can also be fished in the fall before its breeding season. Recognizable by the golden stripe on its forehead…
Scallops with asparagus tips with the Landes chef François Castets from Saint-Pierre-du-Mont
Asparagus and scallops make their last show on our plates at the end of May. Two luxury dishes that must be savored because the season is coming to an end…
White asparagus and scallops with David Jourdan, chef at the Bistroquet de la Dame in Brassempouy
It is the white asparagus that the chef of the Bistroquet de la Dame de Brassempouy has chosen to cook! David Jourdan offers us his recipe forWhite asparagus, scallops and…
IN IMAGES – Enhance scallops with lovely products from the Vercors plateau
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…
Recipe for toast with reblochon, Jerusalem artichokes and scallops
Revisit the tartiflette with Emmanuel Pessey, the chef of the restaurant at the Hôtel Les Sapins in Haute-Savoie. Accompanied by scallops, this recipe will surprise you! Nestled in the mountains…
Scallops, avocado, wakame, apples, mango, yuzu and crab rillettes
Today the chef Maxim de Luca proposed to Barcella, singer and novelist from Reims and cook for a day, to prepare a scallop, crab, wakame, apples, mango, avocado and Yuzu.…