✨ New Star Recipe: Carpaccio of scallops, Chiogga and Truffles Vaudoises ✨
🍴 Gastronomy lovers, let yourself be seduced by the finesse of our latest culinary creation! A recipe that honors local flavors thanks to the delicate Vaud truffle.
🔪 Carpaccio of scallops, Chiogga and Truffles:
- 12 scallops, cut into thin strips
- 1 chiogga beet, thinly sliced
- Generous shavings of Vaud truffle
- Homemade truffle oil, fleur de sel and fresh pepper
🌟 Dressage:
- Arrange alternating strips of scallops and chiogga on a designer plate.
- Sprinkle with Vaud truffle shavings, revealing an intense, bewitching aroma.
- Brush the carpaccio with truffle oil for subtle shine and flavor.
- Finish with a pinch of fleur de sel and freshly ground pepper.
📸 Here's our edible work of art, captured in pictures, ready to awaken your taste buds and grace your tables. Share your impressions and your own creations with us!
#CarpaccioDeSaintJacques #RecetteTruffeVaudoise #GastronomieSuisse #ArtCulinaire
