

Carpaccio of scallops ceviche, tomato rougaille and Avruga caviar
By Frédéric Chamaret, Gastrodomicile

Aubergine caviar in sundried tomato, half-cooked prawns with coriander and lemon vinegar
By Frédéric Chamaret, Gastrodomicile
See the recipe
Fillet of sea bream a la plancha, tangy virgin sundried tomato, white polenta cake with chives
By Frédéric Chamaret, Gastrodomicile

King prawns spiced with lemongrass, ratatouille refreshed with lemon thyme and virgin olive
By Frédéric Chamaret, Gastrodomcile
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Mille feuille of confit tomatoes and prawns
with lemon vinegar
By Frédéric Chamaret, Gastrodomcile

Scallops with a pinch of lemongrass, Bouchot-moulded leek fondue and emulsion of saffron chicken sauce
By Frédéric Chamaret, Gastrodomcile
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Tuna steak and parpardelle with crunchy vegetables, basilic sauce and mashed sweet potatoes with ginger
By Frédéric Chamaret, Gastrodomcile
See the recipe
Small smoked trout Quark tart, scallops carpaccio with lemon vinegar
By Frédéric Chamaret, Gastrodomcile
