MICHELIN Recipe | Oyster Medley and Scallops with chef Christopher Coutanceau

Christopher Coutanceau, Chef-Owner of his eponymous restaurant awarded 3 stars in the MICHELIN Guide France 2020, shares the secrets of preparing an oyster and scallop seawater-foam medley with combawa. Chef Coutanceau sources his oysters and scallops from local producers, whose know-how he considers invaluable. He explains the combination of aromas of this dish, which he serves with Sake as a taste enhancer. From his parents, restaurant owners in La Rochelle, and his fishermen grandparents, Christopher Coutanceau reveals, through this recipe, his love for the ocean and all its treasures. #MICHELINGuideRecipe #SeafoodAndSake #UnlockYourPalate Find the details of the recipe: https://guide.michelin.com/fr/fr/article/features/une-recette-inattendue-medley-d-huitres-et-saint-jacques-par-christopher-coutanceau-video

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