Gnocchi from the Café des Banques

We knew it: chef Yoann Caloué has a real passion for transalpine culinary specialties, a passion we gladly share with him. Firmly rooted in his gourmet values, Italian gastronomy offers the chef a choice of dishes as delicate as they are elegant. Today’s dish is gnocchi escorted by translucent gambero rosso shrimp. The recipe begins with a pea and basil oil to bind the potato gnocchi. A few shelled peas and tomato confit round out the shellfish, all sparingly topped with a highly concentrated sauce made with the shrimp heads. The aesthetics of the colorful plate are worthy of a master painting, and provide a visual and gustatory pleasure that we’d like to see last a long time. A dish of apparent simplicity that reveals the chef’s dedication, inventiveness and technical skill. See you at Café des Banques.