13/06/2022
Scallop in cucumber bouillon with white soy, elderflower vinegar, viola flowers and verbena leaves.
We only use scallops that are harvested manually by divers in their wild natural environment off the icy coasts of Norway, because this not only guarantees a very low environmental impact - when compared to other sources of protein and the traditional scallop dredging fisheries or farms - it also ensures the highest quality. This is literally delicacy.
