Gastronomy. Embark on a journey to the delights of Normandy with Travel Readers

Recipe of the day – Scallop and “akane” apple, creamy coral, crunchy bards and walnut flavored with tarragon spice


Akane apple: 4 apple slices, 100 g pulp, 10 g tarragon oil.

Apple Spice: 10 g apple, 10 g celery and celeriac, 1 g brunoise (very small dice) marinated ginger, 1 grated lemon peel, 6 g tarragon oil.

Mashed potatoes: 10 g of cooked and filtered celery pulp, 1 g of tarragon oil. To measure: salt and pepper.

Garnish: 4 tubes of celery, 10 g of parsley juice.

Vinaigrette: 17 g lemon spice or lemon juice if not available, 0.17 agar-agar, 0.2 g pink peppercorns, 1 g tarragon, 0.2 g cayenne pepper or ground black pepper if not available, salt.

Bard Chips: 100 g bard, 10 g rice vinegar, salt.

Bard fumet: 10 g of olive oil, 200 g of bard, 100 g of white wine, 100 g of water. 1 good pinch of salt and pepper to measure.


Mashed potatoes : cook celery in boiling salted water until pureed. Drain and reserve the cooking water. Mix the pulp and combine with tarragon oil.

Garnish: cut into tubes and cook in boiling water*, cool in ice water and rinse with parsley juice until green.

Vinaigrette : Squeeze lemon juice, bring to a boil, add agar-agar and cook for 1 minute. Add the other ingredients. Mix well and refrigerate until serving time.

Stock of Bards : In a Dutch oven, sweat the bards in olive oil, deglaze with white wine and deglaze with water. Leave to boil for 25 minutes. Strain and cool. Set aside to prepare the coral mousse.

coral moss : In the bowl of a food processor, mix the coral and bard broth and agar-agar. Heat to 80°C, then add oil and cream. Filter and filter, keep warm at 55°C.

To cook : Fry the scales on one side (one side only) for about 1 minute 30 minutes Season with salt, Batak berries from Sumatra and African passion berries

Dressage : place the coral cream in the center, place the scallops, three dots of celery puree, three dots of Akane applesauce, apple tubes and celery tubes. Finish with bard chips and flourish with a few mertensia leaves and borage flowers. Finish with a drizzle of vinaigrette to revive and refresh the dish.

* Place fresh vegetables in boiling salted water. After cooking, refresh in a large volume of ice water.

Recipe by Meuse chef Johan Thyriot, now chef at Domaine du Colombier (26), chef for several years in Trouville-sur-Mer.

Image of NFM

Scallops a specialty of Normandy

Normandy is France’s leading region for fishing: seven out of ten fish caught in France are in Normandy! About 300 coastal fishing vessels, mostly under sixteen meters, harvest 15,000 tons per year. Fishing is highly regulated. Good management of the fields allowed rich development of resources.

The Normandy scallop is the first live, wild and unprocessed shellfish to receive two Labels Rouges: in 2002 for the whole shell and in 2009 for the nut. It has also been approved for frozen foods since 2015. This label is issued by the Ministry of Agriculture and Fisheries. The statute requires that the shell be picked and cleaned aboard fishing boats and sold to the end customer the day after the auction.

Scallop owes its name to the practice of pilgrims to Santiago de Compostela in the Middle Ages. Arriving on the beaches of northern Spain, they found many shells at the end of the route, which they took to attach to their clothes. When they returned from this long and dangerous trip, they proudly displayed the shell taken from there. A gesture that proves they have gone all the way. When they arrived at the traders’ stalls, the population, who had traditionally known them as combs, continued to refer to them as such. The scientific name of Normandy scallop is “pecten maximus”.

You can combine scallops with many Norman vegetables and fruits such as leeks, sand carrots and of course all kinds of apples, Normandy has 400 varieties! Normandy waters are also famous for bass, herring, herring, whitefish, lobsters, not to mention shellfish: scallops, Bouchot mussels and the four oyster shells (Côte Ouest, Isigny, Saint-Vaast and Côte de Nacre).



Who am I ?

I am Luka Doncic (23 years old), a basketball player. Tall for my position (2.01 m and a playmaker), I have multiplied early age records and already won many collective titles in Europe (especially the European club champion with Real Madrid and nations with Slovenia, which has a population of only two million) and individuals in the United States of America. I now play in the NBA, the American professional league, where I make a very good living with a guaranteed contract that has increased over the years: $35 million this season, $47 million over four years.

Slovenia in a good way:

Put the letters in the right order and discover a place, character or event related to the tour of Slovenia with the help of a clue (we’re good!). Ignore accents and punctuation.

Come on, Leo! Tip: It’s very easy to get started. Solution : Slovenia.

Hard Saone. Tip: Welcome to Idrija. Solution : resort.

A reliable secular fortress. Hint: a miracle that will make you melt. Solution : Bled, a glacial lake.


Secret word:

He had to find the word: Ljubljana.

Straight from a lie

  • Slovenia was once part of Yugoslavia. TRUE.
  • Ljubljana suffered earthquake In 1895, with a magnitude of 6.1, it leveled 10% of the city. TRUE.
  • It is the mountain of Triglav the highest peak in the country (2864 m). TRUE.
  • The old Slovenian currency, replaced by the euro, is the tolar. Not to be confused with dollars. TRUE.
  • Slovenian beer “Doberdan” was chosen as the best beer in the world in 2022. Fake.

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