Recipe Book

Red Gold in the Kitchen

Three signature creations — chromatic and aromatic revelations of Taliouine saffron

01
Pan-seared Scallops
Dish — Sea

Pan-seared Scallops

Creamy saffron risotto, citrus foam and orange zest.

A quest for purity where the sweetness of the scallop is awakened by the vibrant acidity of citrus. Saffron acts as a chromatic and aromatic link between the sea and the orchard.

Prep time45 min + 25 min
Difficulty★★★
Serves10 people
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02
Line-caught sea bass <em>en majesté</em>
Flat — Sea

Line-caught sea bass en majesté

Mediterranean garden, burst of saffron and Alyre lace

This creation celebrates verticality and roundness. The objective is to achieve absolute harmony between the delicate mother-of-pearl of a sea bass and the telluric power of Taliouine saffron.

Prep time1 hr + 25 min
Difficulty★★★
Serves10 people
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03
Poached Pear <em>with Taliouine Saffron</em>
Dessert — Sweet

Poached Pear with Taliouine Saffron

The delicate alliance of melting fruit and red gold.

Enhance the original texture of the pear without altering it. Precise poaching is key: the fruit must be melt-in-your-mouth tender while retaining its perfect shape for plating.

Prep time45 min + 24 h
Difficulty★★★
Serves10 people
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