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🥂 Your Prestige Starter: "Seasoned Scallops, Venere Risotto, and Coral Pearls"
This dish is a refined and contemporary starter, ideal for beginning a festive dinner. It combines the rich, briny flavor of scallops with the elegance of black rice and the freshness of a herbaceous sauce.
I. Detailed Composition of the Dish
Component Product Description Elements Visible in the Image The Protein Three large scallops, lightly seared on a griddle or in brown butter, retaining a pearly, melting center. Three golden scallops, marked by the cooking process.
The Base A Venere rice (black rice) risotto, cooked al dente in vegetable broth and slightly creamy, offering an intense black color and a subtle hazelnut flavor. A round, black base beneath the scallops. The Pearls: Fish roe (likely trout or salmon, called "coral pearls"), providing a burst of briny flavor and a crunchy texture. Small red-orange spheres (caviar or fish roe) on and around the dish.
The Sauce: A vibrant green coulis or herb emulsion (parsley, chervil, or basil) mixed with a little olive oil, serving as a vegetal note and a graphic element. Bright green sauce, drizzled in artistic touches around the risotto.
Garnish: Thin strips of sweet chili or red bell pepper, and young shoots (shiso or cress), for color and a touch of spice. Small cubes/slices of red chili and sprigs of green on the dish. The Serving: A modern and elegant black natural slate plate, contrasting beautifully with the green and gold of the dish. Round slate plate.
II. Production Process (The Private Chef's Expertise)
The dish is meticulously prepared, guaranteeing freshness and the quality of its textures:
Exclusive Sourcing: The scallops are selected for their freshness and size, often delivered directly from the fish market.
Risotto Cooking: The Risotto Vénéré is prepared according to time-honored methods, cooked slowly to release its starch and achieve its unique creamy texture.
Quick Searing: The scallops are seared at the last minute to obtain a beautiful golden Maillard reaction on the outside while remaining translucent and meltingly tender inside.
Haute Couture Plating: The Chef (or Cyrille Witz) creates a "gastronomic" style presentation on a slate, using the rice as the base and the sauces as decorative elements, accentuated by coral pearls.
III. Potential Allergens
The main allergens in this dish are:
Mollusks (Scallops).
Fish (in fish roe/coral pearls).
Gluten (in the broth used for the risotto, if not specified).
Milk/Lactose (if butter or Parmesan cheese is added to the risotto for creaminess).
Private Chef Commitment: The Chef is committed to identifying and substituting any allergenic ingredients after consulting with the client, ensuring a safe and delicious experience.
IV. How to Enjoy the Experience
This starter is the perfect opening to a sophisticated dinner in the cozy atmosphere of your chalet:
The Setting: An elegant dinner by the fireplace (visible in the background), with a glass of Champagne (like the one being held).
Pairing: Ideally accompanied by a great dry, mineral white wine, such as a Premier Cru Chablis, or the Champagne served.
V. Adapting to the Agency's Services
Twister Chef offers a Private Chef service that brings the excellence of Michelin-starred restaurants directly to you:
The Chef: Cyrille Witz and his team of chefs trained to the highest gastronomic standards.
Full Service upon request: The experience includes the creation of bespoke menus (like this dish), the purchase of ingredients, the cooking, the table service, and the complete cleaning of the kitchen.
Area Served: The agency specializes in the most luxurious addresses in the Alps, focusing its activity on: Val d'Isère, Val Thorens, Courchevel, and Méribel (Les 3 Vallées). The service is adapted to the pace of mountain living.