No. 5 Scallop and tuna escabeche tapas

7.50 Tax included

An original recipe featuring Breton scallops and tropical albacore tuna, enhanced with escabeche, a famous Mediterranean marinade made with stewed tomatoes, ginger, onions, garlic, chili peppers, and turmeric. Enjoy chilled on lightly toasted bread as an appetizer or warm as a dip for fresh tagliatelle.

Quantité: 100 g

Near Paimpol, there's "Baleine sous cailloux" (Whale under Stones)! Breton chef Yann Trébaol is proud of his region and the local produce found there. His gourmet, refined, and original creations are inspired by the wild coastline of the Côtes d'Armor and the quality and freshness of the raw materials.

Yann surrounds himself with around fifteen people at the Atelier and has been a pioneer of the lunch and dinner aperitif trend since the 2000s. The range is rich and creative: squid, whelks, scallops, cockles, langoustines, lobsters… and always caught in Brittany! Fish is also present such as Haddock, Salmon, Cod, Wild Sea Bass… The tapas recipes are based on artisanal recipes and always without coloring or preservatives. 100% prepared by the chef at the workshop.

Brand
Types

Epicerie Salée
Tapas
Origine

Bretagne
CONSEILS DE DÉGUSTATION

Sur toast légèrement grillé en apéritif ou chaudes comme sauce dans des tagliatelles fraîches !