Clos Tue Boeuf ‘Petit Blanc’ 2013

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

comcombres grillés, sauce raifort, amande, menthe

Slice the cucumbers into thin rounds. Drizzle with olive oil, and season with salt and black pepper. Grill the cucumber slices for about 2-3 minutes on each side until they have grill marks and are slightly tender.

Prepare the Cucumbers

In a skillet over medium-high heat, add a splash of olive oil. Season the scallops with salt and black pepper. Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat.

Cook the Scallops

On a serving plate, arrange the grilled cucumber slices. Place the seared scallops on top of the cucumbers. Drizzle with horseradish sauce, and sprinkle with sliced almonds and fresh mint leaves for garnish.

Assemble the Dish

Sea scallops

Cucumbers

Horseradish sauce

Sliced almonds

Fresh mint leaves

Olive oil

Salt

Black pepper

PÉTONCLE

Indulge in our Spiedini, a delightful skewered treat featuring tender, marinated mussels paired with perfectly grilled zucchini. Each bite is enhanced by the rich, spicy kick of 'nduja, all enveloped in a crispy breadcrumb coating that adds the perfect crunch. Experience an explosion of flavors and textures that will transport your taste buds straight to the Mediterranean coast.

spiedini, moules marinées, courgettes, n'duja, chapelure

Indulge in our Revello dessert, a luxurious blend of rich dark chocolate and velvety salted caramel. Each bite offers a harmonious balance of sweetness and depth, creating an irresistible treat that melts in your mouth. Perfect for chocolate lovers seeking a touch of sophistication.

revello, caramel salé & chocolat noir

Indulge in our creamy cheesecake, a delightful blend of rich yogourt and velvety mascarpone, perfectly balanced to melt in your mouth. Served with a refreshing strawberry sorbet, this dessert offers a burst of fruity flavor that complements the smoothness of the cheesecake. All of this is nestled on a crunchy graham cracker crust, creating a harmonious symphony of textures and tastes that will leave you craving more.

cheesecake, yogourt & mascarpone, sorbet fraise, graham

petits pois verts, pecorino romano, poivre, livèche

CAVATELLI

Indulge in our exquisite artichoke dip, perfectly blended to creamy perfection and served alongside a vibrant array of fresh crudités. Topped with a zesty gremolata for a burst of flavor and sprinkled with crunchy pine nuts, this dish is a delightful medley of textures and tastes that will elevate your appetizer experience.

trempette d'artichauts, crudités, gremolata, pignons

Indulge in our exquisite chou glacé, a delicate cream puff filled with velvety raspberry sorbet that bursts with vibrant flavor. Topped with a silky white chocolate glaze and drizzled with rich crème anglaise, this dessert is a heavenly balance of sweetness and tartness, perfect for a refreshing finish to your meal.

chou glacé, sorbet framboise, chocolat blanc, crème anglaise

Make PÉTONCLE Recipe in just 30m. comcombres grillés, sauce raifort, amande, menthe

Pétoncle Recipe

Ingredients

Main Ingredients

Method

Preparation Steps

Prepare the Cucumbers

Cook the Scallops

Assemble the Dish

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