Supreme de Bar a la Creme de Caviar au Chardonnay
(Supreme of Bass with Creme de Caviar au Chardonnay)
Bernard Dance, Chef de Cuisine
- 3 little scallops of lightly fried bass
- White butter with Chardonnay, caviar
- 1 courgette (zucchini) flan
- 3 roast cherry tomatoes
- Stewed endives, sprigs of chervil
Place the courgette flan in the middle of the plate.
Arrange the three scallops around it, cover with white butter with caviar.
Between them, place a little stewed endive, topping with a cherry tomato.
Scatter sprigs of chervil.
Serve with Moët & Chandon Brut Impérial
For more champagne 'pop' culture, visit Moët & Chandon.
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