Café de l’Homme celebrates local scallops in two elegant new dishes
The Parisian restaurant honours the delicate mollusk with a raw carpaccio brightened by citrus and Sarawak pepper, and a classically prepared meunière with Mediterranean sauce and lemon risotto.
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Café de l’Homme has added two new preparations of local scallops to its à la carte menu, each reflecting a different approach to this prized ingredient from the coasts that supply the restaurant. The first arrives as a carpaccio, the shells still glistening with brine, their pale flesh sliced thin and dressed with confit citrus and Sarawak pepper, a spice that brings warmth and subtle complexity to the delicate sweetness of the raw mollusk.
The second preparation takes a more classical route: scallops cooked meunière, that most elegant of French techniques, where butter and a gentle heat transform the flesh to a tender, yielding texture. This version comes with a Mediterranean sauce and a risotto of Carnaroli rice finished with lemon and parmesan, grounding the refined simplicity of the scallop in something rich and earthy.
Both dishes speak to a kitchen that understands the value of restraint and the importance of sourcing. When the ingredient itself carries such purity of flavour, the role of the chef is simply to honour it, to add only what brings its character into sharper focus. At Café de l’Homme, these new arrivals do precisely that.
Imagery courtesy of Café de l'Homme (@cafedelhomme).
