Marinate, for no more than an hour, the wafer thin slices of scallop, veal and truffle. Season with salt and pepper. Then, arrange into an attractive package, in alternative layers of veal, truffle, scallops, and then again, veal, truffle, scallop, etc. Place on a flat plate.


Season the Mesclun salad with the remainder of the marinade. Finish the presentation of the plate with the “julienne” of red beetroot, paper thin slices of truffle, and a drizzle of balsamic vinegar.

To Serve: Serve slightly chilled with a pinch of “fleur de sel” and grilled,leavened bread.With the veal and scallops, the Champagne excels in delicacy. We may think the veal to overpower but actually the wine sustains the richness of the dish.


The truffle develops the earthy and toasty flavors found in the 1995, thank you to the Pinot noir sourced from Ay and for less, Bouzy. While the acidity from the Chardonnay sourced in Cramant and Avize, adds in keeping the Scallops fresh and distinctive from the Veal.

To Drink: Brut Champagne - Cuvée Louise Pommery Rose 1995