By Jean Imbert
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.

“Yellow Label is the House’s emblematic cuvée. Without a doubt, it is the most difficult to create because regardless of the quality of the harvest, we must make ‘only one quality, the finest’. It’s critical that we maintain the consistency of the House’s style, even when each harvest is different. This ‘solaire’ cuvée is full of freshness and has a silky texture. It goes perfectly with the sensation of the scallops in your mouth and the energy brought by the citrus.”
Didier Mariotti


You'll need

  • Ingredients for 6 people:
  • 18 large scallops
  • For the Ponzu sauce (dashi & finition sauce):
  • 100g shiitake
  • 50g kombu seaweed
  • 30g dried bonito (optional)
  • 50cl wate
  • 5 yuzu lemons
  • 5cl miri
  • 15cl soy sauce
  • For the citrus “sauce vierge”:
  • 2 organic yellow lemons
  • 1 organic orange
  • 2 organic limes
  • 2 shallots
  • 4cl white wine vinega
  • 10cl extra virgin olive oil
  • 200g seaweed for decoratio
Open and remove the scallops.
Wash them quickly, drain, and then carefully store them.
Keep the shells and wash them.

Ponzu sauce
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.

Finishing sauce:
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”.


Jean Imbert

@jeanimbert grew up with his grandmother’s cooking and was running his own imaginary restaurant by the time he was 10. Years later, his beloved grandmother and the flavors of his childhood would inspire his restaurant @Mamie, in Paris, with long communal tables. #NewMakers #LiveClicquot #JeanImbert
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