Taste! The Counter and the Table
[Recipes] Roasted scallops, asparagus and truffle - Risotto with asparagus cream and grated truffle
In pictures, follow step by step the recipes, tips and tricks of the chef
Discretion and love of the product. Such could be the adage of the restaurant Le Comptoir et la Table, located a little away from the center of Deauville, facing the Morny Basin. With its elegant and relaxed atmosphere and its bright, wooded setting, the restaurant has a large number of regular customers.
When he took over this chic bistro, André Lemarié wanted to orient the menu towards a rare product, the truffle, which his chef Ismaili combines with application with fish, meat and linguine. One of the restaurant's flagship dishes is risotto, which the chef concocts before our very eyes with asparagus cream and scallops, reminding us of the art of making a creamy but slightly crunchy risotto.
When I took over this establishment, truffles seemed to me to be the most interesting product to promote. People are looking for a noble product that we work differently according to the seasons.
