Scallop Grenobloise with Chef Ludo Lefebvre

[@jimburns1927]

Viva La France 🇫🇷 Ludo you bring back so many memories of The French culinary institute 30 years ago! Those recipes are classics that I learned to cook! Jacques Pepin was my Dean of Culinary Studies! Merci Ludo👨🏻‍🍳🔪☝️👍🙏

[@archangel5627]

Everything looks fantastic! The only thing I would have done differently is chop some of that parsley up and added it to the sauce at the very last minute to wake up that floral taste that parsley is known for. The cocktail looked extremely refreshing. I definitely plan on making Scallop Grenobloise and the Cou du Cheval cocktail. Thank you so much for sharing! Cheers!

[@zzing]

Now I have to get myself some dry scallops. When my chervil grows I will use that!

[@dirface]

Love these shows! 'Sabotage..' cracked me up!

[@FleurtyStudio]

Butterrrr butterrr butterrr 🤣

[@peterdongara2639]

Love the content and entertaining delivery. Scallop's are so good. Cooked or fresh from the sea.