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The setting: the Manoir de Verzy in France, where Didier Mariotti, Cellar Master at Veuve Clicquot, invited Jean Imbert,
the internationally-renowned French chef.
In an open dialogue of respect and emulation, the two men optimistically discussed their savoir-faire and their desire to push the boundaries of tradition while also respecting the history and heritage of their professions.
In a spirit of sharing and creativity, Didier Mariotti and Jean Imbert imagined an exceptional meal in three acts, where the gastronomic classics of the holidays come alive around two of the House’s emblematic cuvées: Yellow Label and Brut Rosé.
Ingredients for 6 people:
For the Ponzu sauce (dashi & finition sauce):
For the citrus “sauce vierge”:
Open and remove the scallops.
Wash them quickly, drain, and then carefully store them.
Keep the shells and wash them.
Ponzu sauce Dashi:
Bring the water to a simmer, then add the washed and sliced shiitakes. Simmer for 20 minutes, then add the kombu and dried bonito.
Leave it to infuse for 15 minutes at 70°C.
Filter the liquid and set aside in the refrigerator.
Grate the zest of the yuzu lemons and filter their juice.
Mix in the recipe’s other ingredients.
At the end, add half of the dashi.
Use to taste.
Citrus “sauce vierge”
Peel all the citrus fruits, cut the zests into julienne and then place them separately in a saucepan. Add cold water and then bring to a boil.
Cook for 2 to 3 minutes, then drain in a colander.
Repeat this action twice.
This is to remove the bitterness.
Cut the scallops into strips.
On a plate, place the decorating seaweed, then three empty scallop shells.
Bake for 1 minute at 200°C.
Put a spoonful of ponzu sauce on each shell.
Then place the scallop strips on each shell and finish by covering them with the citrus “sauce vierge”.
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