Recettes

Candied scallop around the carrot

Maxime Godineau (Rougié)

Stuffed scallop in spinach, ponzu foam sauce

Yohan Da Costa (Rougié)

Poached and seared scallop with white miso royale

Maxime Godineau (Rougié)

Seared scallop, Grenoble style garnish

Yohan Da Costa (Rougié)

Scallop velvet potatoes and saffron kombucha

Maxime Godineau (Rougié)

Shredded duck confit burger beets “escabeche”

Rougié Chef (Rougié)