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Serves 6 people: Scallops in their shells , covered with puff pastry
12 scallops 3 pounds of queen scallops - 1 pound of already made puff pastry - 1 tblspoon of parsley - 70g of butter - 4 pounds of cooking salt - 1 egg yolk - salt and pepper to taste
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- The "Montagne de Reims"
- The "Faux" in Verzy
- The little village of Verzenay
- The Cathedral of Reims
- Epernay
- Hautvillers
- The castle of Boursault
- Oeuilly and its unique atmosphere...
- Villers sous Châtillon and the magic of Christmas
- Dormans
- The Chapel of the Marne Memorial
- Saint Vincent’s Day Celebration
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- Fresh fruit « gratin »
- Fruit Parfait and Rosé Champagne Sabayon
- Champagne Cocktails
- Champagne-Raspberry "Granité"
- Champagne Sorbet
- Verrines with Pink Reims Biscuits, raspberries and champagne mousse
- Salmon in Champagne sauce
- Scallops in their shells
- Scallops in Champagne sauce
- Braised Trout in Champagne sauce
- Tagliatelle and scallops in champagne sauce
- Chicken in Champagne sauce
- Chicken Breasts in Champagne sauce
- Veal Chops in Champagne sauce
- Sauteed foie gras, saffron roasted pears and champagne sauce