No heat required

Raw

Crudos, tartares, and dressed raw vegetables — dishes that live or die on ingredient quality and a sharp knife.

1 recipe

Scallop Tartare with Vadouvan and Pickled Vegetables

Hand-diced raw scallop dressed with lemon and chives, pooled in a hot vadouvan butter sauce and finished with jewel-bright pickled beetroot and carrot. A spice-led appetizer built around the contrast between hot and cold.