Scallops, the jewel of the season

The scallop is one of winter's iconic products, eagerly awaited each year. Caught mainly from fall to early spring on the French coast—Normandy, Brittany, Seine Bay—it embodies seasonal, regulated, and respectful fishing, where freshness makes all the difference. A symbol of finesse and purity, the scallop has been part of French gastronomic history, from classic tables to contemporary cuisine, always associated with an idea of precision and elegance.

Long served pan-fried, coated in butter or accompanied by rich sauces, it now inspires lighter interpretations that highlight its pearly texture and natural sweetness. It is in this spirit that Lucas Felzine currently offers it on the menu at Les Petits Parisiens, in a resolutely modern and sensory version.

Prepared as carpaccio, the scallops are marinated in vanilla and ginger, revealing a subtle, never overpowering aroma. A mango condiment adds a fruity and tangy touch, playing on the balance of flavors and the length on the palate. A precise, fresh, and clear dish that celebrates the product, the season, and contemporary French cuisine that is open to the world.

A beautiful way to rediscover this great classic in all its perfection.

Alexandra Puget-Rostand