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Ruinart Millésimé 2011 X Scallop Carpaccio, Sour Cream & Lemon Caviar, Green-Meat Radish Slices, Nori Powder

The recipe by Antonin Bonnet, chef of Quinsou restaurant in Paris, to be made at home.

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Ingredients Serves 2

4 medium-sized scallops
1 green-meat radish
1 kombu
100ml of rice vinegar
50g of semi-thick cream
25g trout eggs
1 lemon caviar
5g dehydrated nori
½ lemon
25g sugar
5g of salt
Olive oil
Fleur de sel
50ml of water

A RECIPE TO BE PAIRED WITH THE RUINART MILLÉSIMÉ 2011 CUVÉE

Antonin Bonnet explains:
"The idea is to offer a sophisticated and balanced recipe, which gains in momentum to reach a crescendo. However, it remains technically accessible and will certainly allow any budding cook to have fun, as advertised. For the recipe, I wanted a pair the meal with a champagne first focusing on a taut and salty opening to give way to complexity and fruity notes. The product choices are in accordance with the season."

Michelin-starred chef Antonin Bonnet

Antonin Bonnet grew up in the Lozère region of France; his mother raised goats and produced cheese. The family vegetable garden awakened his taste buds early on, and spurred a direct relationship with nature that has unceasingly influenced him. After working at the restaurant Oustau de Baumanière in Baux de Provence, followed by an experience with chef Michel Bras in Laguiole, he moved to Paris. In the discreet rue de l'Abbé Grégoire, he established a Michelin-starred restaurant—Quinsou—and a butcher's shop—La Boucherie Grégoire—which foster an intelligent exchange between ethical sourcing and gastronomy.

Ruinart Millésimé 2011 x Carpaccio de Saint-Jacques
00 : 01 : 44
Antonin Bonnet's interview

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