Scallops with tangy mango and passion fruit butter

Discover an elegant seafood dish that combines delicate flavours with bold, refined accompaniments in this cooking workshop featuring scallops with tangy mango and passion fruit butter, served with haddock, saffron fondant potatoes and Riesling sauerkraut.

This sophisticated recipe brings together carefully balanced flavours and textures. Sweet, delicate scallops are enhanced by a vibrant mango and passion fruit butter, while the lightly smoked haddock adds depth and character. Saffron fondant potatoes provide richness, and the Riesling sauerkraut introduces a subtle freshness, creating a beautifully composed dish.

Guided by a Chef from Le Cordon Bleu Paris Institute, you will prepare this refined recipe in a welcoming atmosphere while benefiting from professional advice and culinary expertise inspired by the standards of fine dining.

The session concludes with a convivial tasting. Located at Place de la Concorde, Le Cordon Bleu offers an experience rooted in culinary excellence.