Culinary Arts
1 min read

Culinary Arts: scallops and black garlic carpaccio

Cédric Bourassin
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From starred restaurant tables to embassies, the new chef of the Berceau des SensCédric 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.

The ingredients you will need for this recipe:

  • 5kg of scallops or 1kg of large calibre scallops
  • 50g of barberry
  • 400g of Romanesco cabbage
  • 1 bunch of radish, cut into quarters
  • Salad shoots
  • Sandwich bread
  • Walnut oil
  • Lime

For the butternut pumpkin emulsion

  • 50g of cooked butternut mash
  • 2 soft-boiled eggs
  • 100g of grape seed oil
  • 240g of whipped cream
  • Salt

For the black garlic crémeux

  • 250g of black garlic
  • 250g of brown butter
  • The juice of 3 lemons
  • Salt

For the plating

  • A few grass leaves from the garden
  • 1 Romanesco cabbage
  • 50g of chives

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Follow these steps to prepare the recipe:

  1. Buy the scallops without the shells
  2. Roll them into a cling film
  3. Cut them with a knife as thinly as possible or use a ham slicing machine.


  1. Make a mayonnaise with the soft-boiled eggs and the oil
  2. Incorporate it to the butternut pumpkin mash. Help yourself with a blender


  1. Make a brown better
  2. Mix it with the black garlic
  3. Add the lemon juice
  4. Set aside to room temperature

Never place in the fridge as the butter would solidify.

  1. Cut the tops of the Romanesco cabbage
  2. Boil them
  3. Stop the cooking by putting the vegetables into ice in order to settle the chlorophyll
  4. Make chive oil: mix 50g of chives with 50g of grape seed oil
  5. Cook the bread cubes in the oven at 140°C (285°F) with olive oil during 7min
  6. Make a scallop rosette then mould the butternut emulsion in the centre
  7. Make a few dots with the crémeux
  8. Season with walnut oil and lime peels
  9. Plate seamlessly with all the decoration items.

Picture credit and content: Gault & Millau

Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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