Today we want to celebrate our wonderful client, Le Clarence. Offering not only one of the world’s most surprising and exceptional cuisines, boasting one of the world’s best wine list – almost exclusively devoted to France’s finest wines and spirits. The establishment celebrates the French “Art de Vivre” in gastronomy and wine and elevates this to a whole new level.
You can discover the magic of Le Clarence at home, the restaurant has produced a cook book commemorating the work of Christophe Pelé. Two Michelin stars have been adorned to Le Clarence, with Christophe Pelé as its resident chef.
In the book, he outlines he makes his genius and recipes public for the first time. A long awaited event for the French and international gastronomic scene. Have you had the chance to read it? Check out one of the recipes below:
SCALLOP, CHERRY BLOSSOM LEAF, BUFFALO MILK, LIMEQUAT, MATCHA
1 cherry blossom leaf,
brined
1 limequat
4 scallops
extra virgin olive oil
matcha
fine sea salt
buffalo milk
Use a knife to cut the cherry blossom leaf into 3 strips, then cut each strip into 4 to obtain 12 pieces. Cut the limequat in half, then into 2-mm (0.08-in) half-slices. Cut the scallop into four slices. Season with a drizzle of olive oil and a tiny pinch of salt.
Arrange the four pieces of scallop in the middle of each plate, then coat with the buffalo milk. Add 3 pieces of cherry blossom leaf and 3 slices of limequat per person. Dust with matcha.
