A carpaccio unlike all the others...

Carpaccio Saint Jacques Mimolette

Combining scallops, peat and mimolette: such is the chic and original idea of the most plus stylish carpaccio of the season.

Preparation: 15 min
For 4 persons

Preparation :

Cut the scallops in thin slivers.

Cut the fennel bulb in thin slices with a mandolin.

Wash and cut the pears in very fine slivers.

Cut the old mimolette in shavings.

Present all the ingredients prettily on a large plate.

Sprinkle with crumbs of fresh cheese.

Add a dash of balsamic vinegar and hazelnut oil, salt and pepper. Sprinkle with fennel flakes before serving.


Also discover the sea bass carpaccio of the La Lorraine restaurant and the sea bass ceviche by Beatriz Gonzalez.

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- 80 g old mimolette cheese

- 12 scallops (fresh or frozen)

- 1 fennel bulb (about 200 g)

- 2 pears

- 120g of fresh cheese such as Corsican brousse

- 1 teaspoon of balsamic vinegar

- 1 dash of hazelnut oil

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