IV · Fourth course

Scallops from Batz

Seared to the minute, sea-urchin foam, smoked aubergine caviar.

The story

The story of one course.

The scallops arrive dredged at dawn by Stéphane Le Quinquis, off Batz-sur-Mer. They never leave seawater until they reach the kitchen — six hours after the catch. Seared thirty seconds per side on a plancha over Wagyu fat. Wild sea-urchin foam gives the iodine signature. Apple-wood-smoked aubergine brings the vegetal contrast.

Source · Season · Wine

What you should know.

Provenance

Batz-sur-Mer · artisanal dredging

8 km from the table

Seasonality

October → April

The menu changes each morning — this course only appears on dates when the produce reaches its peak.

Sommelier's pairing

Muscadet Sèvre et Maine sur Lie 2022

Domaine de la Pépière · Loire

Sea salt and crystalline purity — the historic pairing.

The composition

Each component, named.

  1. Fresh whole scallops in shell
  2. Wild sea urchin from Quiberon
  3. Apple-wood smoked aubergine
  4. Polmard Wagyu fat
  5. Buckwheat tuile
  6. Guérande salt with nasturtium leaves
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