Signature Collection
Hokkaido Scallop Véronique
A delicate balance of the ocean and the vine.
Born from a memory of late summer harvests in the Loire Valley, the Véronique is an homage to transition. The pristine sweetness of diver-caught Hokkaido scallops meets the sharp, bright clarity of early-season white grapes.
We sear the scallop over white binchotan charcoal for exactly ninety seconds—achieving a crystalline crust while preserving an ethereal, pearl-like center. It rests in a gentle pool of vermouth-laced beurre blanc, infused with tarragon gathered at dawn.
Composition
- Hokkaido Scallop Diver-caught, Japan
- Muscat Grapes Peeled, Compressed
- Beurre Blanc Noilly Prat, Cultured Butter
- Tarragon Oil Cold-pressed
- Sea Fennel Foraged
Contains: Dairy, Mollusks, Sulfites
Calories: 320 kcal
From the Pass
The Importance of Temperature
"The success of this dish lies entirely in thermal contrast. The scallop must arrive at the table radiating heat from the coals, while the grapes and tarragon oil should be notably cool. This shock to the palate amplifies the sweetness of the seafood and the acidity of the fruit. Do not wait to taste it."
Julian Vance
Executive Chef
Sommelier's Selection
Domaine Vacheron Sancerre
Loire Valley, France — 2022
A biodynamically farmed Sauvignon Blanc that brings a striking minerality and notes of white peach and crushed flint. Its razor-sharp acidity cuts precisely through the richness of the beurre blanc, elevating the dish's maritime notes.
