Chef Christophe Bellanca still does his own mise en place every morning so he can show his staff how to execute the careful techniques that go along with every dish. He believes that standout dishes only require the most essential elements. This can be seen in how Bellanca and his team prepare dishes like the scallop with black truffle, Comté cheese souffle, wagyu beef cap, and more.
today we buy 20 scallop why 20 scallop because this is just what we need for tonight I butcher all the fish all the meat from day one look for me is not a job you know is is my passion is my I love that I’m lucky I still have some energy to do it so she put a scallop Bas chuffle ju black chuffle the dish will look very simple but it’s very technical there are a lot of different steps all this detail is very important in the end this goes in the middle you just sandwich the truffle with the slic scallop we put all this cabbage around the mold we put this scallop musine we put this cabbage marad and in the middle we put the all raw scallop so cut in the Middle with a black chuffle and we cover with a muslin and after that we’re going to cook on a steam oven
9 Comments
Lovely dish
may be a way to present texture mouthfeel but not a real taste
Probably taste like a French cigarette after he got done smoking 🚬 😂
Seriously 😳
Looks really good, and elaborate🙂
Ahh so thats where scallops come from
I can't believe there are comments saying this would taste like nothing, or like a cigarette. It's scallops, black truffle, and cabbage mousseline..
Seems a lot of high end places love Black truffle + Scallop combo
cash money