Parisian scallops and green pea soup

These dishes are from the Île de France.

Potage Saint Germain

This is a green pea soup with a really chunky garnish, because that’s how I like my soups, but I know it could be – and should be – much more elegant in plating. Oh well.

St Jacques à la Parisienne

I had so much fun plating this dish though. This first example of plating is classic and simple, but I also prepared a scallop in its shell with a parmesan tuille shell lid.


The first way shows off the jewel though.


March 5th, 2017



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s