Mini oyster leaves
“Pineapple” sage flowers
Arrange the crab meat, cockles, apple brunoise and buckwheat in a square. Add the garlic scapes, sage and oyster leaves. Add the foam, buckwheat tuile and oxalis.
The brown crab can be substituted with spider crabs or other large crabs. When cooking the shellfish, it is better to use sea water, or well-salted water (33 g of salt per 1 L of water).
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Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.