mascarpone cream, passionfruit sorbet, white chocolate crumble

Strawberry Shortcake

coconut water, avocado, lime, white soy sauce, chili oil

Live Scallop Crudo

rosemary crust, salsify, romaine cream, mustard jus

Grilled Rack Of Lamb

Wash and slice the strawberries. Mix them with 100g of sugar and let them macerate for about 30 minutes.

Prepare the Strawberries

In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form. Refrigerate until ready to use.

Make the Mascarpone Cream

In a saucepan, combine water and 100g of sugar. Heat until the sugar dissolves. Remove from heat, then mix in the passionfruit puree. Freeze in an ice cream maker or in a shallow dish, stirring every 30 minutes until set.

Prepare the Passionfruit Sorbet

Melt the white chocolate and mix it with flour, butter, and brown sugar. Spread the mixture on a baking sheet and bake at 180°C (350°F) for 10-12 minutes, or until golden. Let cool and crumble.

Make the White Chocolate Crumble

On a plate, place a shortcake biscuit, top with macerated strawberries, a generous dollop of mascarpone cream, and finally a scoop of passionfruit sorbet. Sprinkle with white chocolate crumble before serving.

Assemble the Dish

Fresh strawberries

Sugar

Shortcake biscuits

Mascarpone cheese

Heavy cream

Powdered sugar

Vanilla extract

Passionfruit puree

Water

White chocolate

All-purpose flour

Butter

Brown sugar

Using a sharp knife, thinly slice the fresh scallops into rounds and arrange them on a chilled serving plate.

Slice the Scallops

Cut the ripe avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin pieces and arrange them around the scallops.

Prepare the Avocado

In a small bowl, combine the coconut water, fresh lime juice, and white soy sauce. Whisk until well mixed.

Mix the Dressing

Drizzle the coconut dressing over the scallops and avocado. Add chili oil on top according to your heat preference, and sprinkle with sea salt.

Finish by garnishing with fresh cilantro leaves for added flavor and presentation.

Garnish

Serve immediately while the scallops are fresh. Enjoy your Live Scallop Crudo!

Serve

Fresh scallops

Coconut water

Ripe avocado

Fresh lime juice

White soy sauce

Chili oil

Sea salt

Fresh cilantro (for garnish)

In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb. Cover and marinate for at least 1 hour or overnight in the refrigerator.

Marinate the Lamb

Preheat the Grill

Remove the lamb from the marinade and place it on the grill. Grill for about 15-20 minutes, turning occasionally, until it reaches your desired level of doneness (medium-rare is around 57°C or 135°F).

Grill the Lamb

Once cooked, remove the lamb from the grill and let it rest for 10 minutes before slicing.

Rest the Lamb

In a pot, bring salted water to a boil. Add the sliced salsify and cook for about 10-15 minutes until tender. Drain and toss with butter, salt, and pepper.

Cook Salsify

In a saucepan, heat the heavy cream and chopped romaine over low heat until warmed through. Blend until smooth and season with salt and pepper to taste.

Blend Cream

In a saucepan, combine stock and Dijon mustard. Bring to a simmer and reduce slightly. Whisk in butter and season with salt and pepper.

Make the Jus

Slice the rested lamb and serve it on a plate with salsify, a drizzle of romaine cream, and mustard jus.