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Pure delight
Pure delight
A Menu inspired by the olive oil of the valley
A Menu inspired by the olive oil of the valley
A warm atmosphere
A warm atmosphere
A menu which combines tradition and imagination
A menu which combines tradition and imagination
Our chef Michel Hulin
Our chef Michel Hulin
A romantic meal under the plane trees
A romantic meal under the plane trees
When originality encounters audacity
When originality encounters audacity
One Michelin star
One Michelin star
Flavours honored
Flavours honored
Lounge bar
Lounge bar

As a main dish: Scallops caramelized

Scallops caramelized “à la plancha”, soft and creamy Carnaroli risotto with aged Parmesan and country bacon, « Carbonara » style, bacon emulsion.    
 

Ingredients for 6 servings:
• 24 good-sized sea scallops about 30 g apiece
• 3 slices smoked flat pancetta
• 200 g fresh button mushrooms
• 50 cl white chicken stock
• 20 cl single cream
• Flat-leaf parsley 
• Olive oil
• Butter
• Wild salad greens
 
To prepare the bacon emulsion
• Dice the pancetta, reserving the pork rind and trimmings. 
• In a pan, heat a dash of olive oil and add the bacon trimmings. Fry until golden, drain off the fat and deglaze the cooking juices with the chicken stock.
• Add the cream and cook the mixture over very low heat for a good hour. 
• Purée in a blender and keep warm.
• Wash the mushrooms, slice them, sauté gently with butter and set aside.
 
Risotto – serves 6 :
•  400 g Carnaroli rice
• 1 l white chicken stock
• 50 g chopped onions
• 20 cl olive oil
• 100 g grated Parmesan
• 20 g green scallion tops 
 
To prepare the risotto :
• Sweat the onions and fry the rice until slightly translucent.
• Add the chicken stock a bit at a time, stirring until absorbed, taking care to keep the rice texture firm.
• Set aside and let cool.
• Just before serving, re-heat and finish cooking, adding the Parmesan as well as the minced scallion tops.


To prepare the scallops:
• At the last moment, sear the scallops in a hot, dry pan, then deglaze with a dash of oil and a pat of butter.
• Sauté the mushrooms, adding the diced bacon and some flat leaf parsley at the end.

 

To serve:
Mound the risotto in a soup plate, top with the mushrooms and bacon and place the caramelized scallops on top.
Place the bacon emulsion and the wild salad greens on top of the scallops.