In Chavot-Courcourt and in the whole world, Champagne J.M. TISSIER keeps you updated:

Broth of Saint-Jacques pan fried in Champagne

For 6 people


  • 16 corals of Saint-Jacques
  • 4 carrots
  • 1 leek
  • 1 onion
  • 10 cl of liquid cream
  • 30 cl of vegetable broth
  • 4 soup spoons of oil
  • 2 glasses of Champagne
  • Salt – pepper

Preparation time: 30 minutes

Heat the broth to which you have added the 2 glasses of Champagne. Peel the carrots and grate them with a large grater. Slice and wash the leek. Peel and thinly slice the onion. Put 2 soup spoons of oil to heat in a saucepan. Put the onion and leek to melt into it. Add the grated carrots and half of the broth. Let it cook for 15 minutes. Remove from heat and put it in the blender. Pour the soup again in a saucepan, pour the rest of the broth, and add salt and pepper. Bring to a boil.
Add the cream, mix and bring to slow boil for 2 minutes. Keep it warm.
Put the rest of the oil to heat in a non-stick pan. Sear the corals of Saint-Jacques for 2 minutes on each side. Add salt and pepper.
Serve the carrot consommé in shallow plates; add the corals of Saint-Jacques. Decorate with slices of leek and carrots. Serve quickly.

To taste the corals of Saint-Jacques properly, we will suggest our Champagne Eclat de Terroir. Bon appétit!

Broth of Saint-Jacques pan fried in Champagne