Chef Dénès specialties

CHEF DÉNÈS SHARES WITH YOU HIS PASSION FOR KITCHENING



Scallops in the Coral of Tourteau


for 4 persons


12 scallops

150 gr of butter

chervil

50 gr of edible coral

20cl of fresh cream

curry oil

2 parsnips


Sear the scallops, crush the coral cake, mix with the cream and butter.

Cook the parsnip and mix it. Arrange the obtained dumplings in the plate, decorate with the chervil and according to your tastes.