From starred restaurant tables to embassies, the chef of the Berceau des Sens, Cédric Bourassin, has acquired unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.
Today we share one of these recipes published on the Gault & Millau website.
5kg scallops or 1kg large scallops
50g barberry berries
400g Romanesco cabbage
1 bunch radishes, cut into quarters
Butternut pumpkin emulsion
50g cooked butternut mash
2 soft-boiled eggs
100g grape seed oil
240g whipped cream
Black garlic crémeux
250g of black garlic
250g of brown butter
The juice of 3 lemons
For the plating
A few garden herb leaves
1 Romanesco cabbage
Buy the scallops without the shells.
Roll them into a cling film.
Cut them with a knife as thinly as possible or use a ham slicing machine.
For the emulsion
Make a mayonnaise with the soft-boiled eggs and the oil.
Incorporate it to the butternut pumpkin mash with the help of a blender.
For the crémeux
Brown the butter.
Mix it with the black garlic.
Add the lemon juice.
Set aside at room temperature.
Never place the butter in the fridge or it will solidify!
Cut the tops of the Romanesco cabbage and boil.
Stop the cooking by putting the vegetables in ice to set the chlorophyll.
Make the chive oil: mix 50g of chives with 50g of grapeseed oil.
Cut the bread into cubes, rub with olive oil and heat in the oven at 140°C (285°F) for 7 mins.
Make the scallop rosette then add the mold of butternut emulsion in the center.