Land and Sea Symphony with Acerum by Vincent Tremblay

A Recipe by Chef Vincent Tremblay of King Alexandre Restaurant

"Land and Sea Symphony with Acérum" is the result of a collaboration between Chef Vincent Tremblay of Le King Alexandre restaurant and FOVE. Chef Tremblay, known for his inventive and refined cuisine, highlights Quebec's local products in bold and creative dishes.

This dish combines scallops, shrimp, tempura vegetables, yellow pepper purée, and grape gel with acérum, creating a perfect harmony between land and sea, elevated by the unique flavors of Quebec’s terroir.

Land and Sea Symphony with Acerum by Vincent Tremblay

(Recipe for 2 people)

Grape Gel with Acérum

Ingredients:

• 165 g fresh grape juice

• 50 g simple syrup

• 25 ml (0.85 oz) acerum blanc FOVE

• 2.5 g agar-agar

Preparation:

1. Combine the grape juice, simple syrup, acérum, and agar-agar in a saucepan.

2. Bring to a boil, whisking constantly for 1 minute.

3. Pour the mixture into a container and refrigerate until set.

4. Once solidified, blend until smooth.

5. If needed, thin with a bit of water, then strain through a fine chinois.

Tempura for Broccoli and Cauliflower

Ingredients:

• 50 g flour

• 85 ml very cold sparkling water

• 1.5 g baking powder (about 1/3 teaspoon)

Preparation:

1. Mix the flour and baking powder in a bowl.

2. Add the cold sparkling water and stir gently to form a smooth batter. Avoid overmixing to keep the batter airy.

3. Dip the broccoli and cauliflower florets into the batter.

4. Fry in oil heated to 175°C (350°F) until golden and crispy.

5. Drain on paper towels and serve immediately.

Yellow Bell Pepper Purée with Acérum

Ingredients:

• 3 roasted yellow bell peppers

• 1/3 yellow onion, sliced

• 25 g garlic (about 5 cloves)

• 50 g fresh butter

• 30 ml (1 oz) acérum

• Salt and pepper, to taste

Preparation:

1. Sauté the onion and garlic in a saucepan over medium heat until tender and lightly golden.

2. Add the roasted yellow bell peppers and cook for a few more minutes.

3. Transfer everything to a blender. Gradually incorporate the butter while blending until smooth.

4. Add the acérum, season with salt and pepper, and keep warm.

Pan-Fried Carrots with White Wine

Ingredients:

• 2 medium carrots

• 50 ml white wine

• 50 ml vegetable broth

• Salt and pepper, to taste

Preparation:

1. Heat a drizzle of oil in a pan and sauté the carrots until golden.

2. Deglaze with white wine, add the vegetable broth, and let reduce until the carrots are tender.

3. Season with salt and pepper.

Seared Scallops and Shrimp

Ingredients:

• 4 to 6 scallops

• 4 to 6 shrimp

• Salt and pepper, to taste

Preparation:

1. Season the scallops and shrimp with salt and pepper.

2. Heat a drizzle of oil in a pan over high heat.

3. Sear the scallops and shrimp until golden and just cooked through.

Plating Suggestion

1. Place a spoonful of the yellow bell pepper purée at the center of the plate.

2. Arrange the seared scallops and shrimp on top.

3. Add a few pieces of tempura vegetables around the plate, accompanied by the pan-fried carrots.

4. Finish with a touch of grape gel with acérum for a fresh and tangy note.