Food Pairing Module

Cook the abalones at low temperature in the stock, with lemongrass.

Next, slice them into thin slices and marinate them with sesame seed oil and soy sauce.

Lastly, dip them in a mixture of tempura batter then fry them at a high temperature in the grape seed oil.

To garnish, use the abalone shell, garnished with a wakame seaweed salad, and sprinkled with roasted sesame seeds.

Blanche the cherry tomatoes. Sauté the scallops until beautifully browned on both sides.

Blend the scallops with cream and chopped lemon zest; refrigerate.

Cut the top off the tomatoes then squeeze them empty by pressing on the sides. Using a pastry bag, stuff the tomatoes with the St- Jacques cold cream and replace their “caps.”

Balance them onto Zakouski spoons and season. Blending the basil leaves with olive oil, drizzle this mixture over the tomatoes just before serving.

Prepare and cook 4 endives in the chicken stock and lemon juice, season with sugar and salt. Drain. Squeeze oranges into the mixture, reduce the juice to 3/4 then add a dash of olive oil. Season. Cut the sausage into four pieces and roast them the oven for 5-6 minutes at 180°C. Sauté the scallops for 1 to 2 minutes in a nonstick pan. Slice the last endive thinly, and season. To plate, assemble the endive, the sausage sections and finally the scallops onto previously heated plates. Finish the presentation with a splash of the reduced orange juice, balsamic vinegar and a slice of raw endive.

Squeeze oranges into the mixture, reduce the juice to 3/4 then add a dash of olive oil. Season.

Cut the sausage into four pieces and roast them the oven for 5-6 minutes at 180°C.

Sauté the scallops for 1 to 2 minutes in a nonstick pan. Slice the last endive thinly, and season.

To plate, assemble the endive, the sausage sections and finally the scallops onto previously heated plates.

Finish the presentation with a splash of the reduced orange juice, balsamic vinegar and a slice of raw endive.