Bistrot de Madeleine’s scallops

The more the months go by, the more Benjamin Breton’s cuisine asserts itself, whether in his gastronomic restaurant at the Auberge de Lucinges or in his Bistrot de Madeleine. We returned to the bistro on a Sunday getaway. This gourmet den, named after the chef’s grandmother, has quickly carved out a place for itself in the hearts of gourmets looking for a change of scenery just a stone’s throw from Geneva. And once again, the chef and his brigade deliver a gastronomic score of great nobility and sensitivity. With these wonderful roasted scallops, accompanied by a soft scallop quenelle, a butternut mousseline, a chestnut condiment and a reduced beurre blanc marin sauce, gastronomy has found a rallying point in the heart of this small village in Haute-Savoie, where a wind of freedom is blowing.