Recipe for Potato Mousseline Verrine, scallop tartare, and saffron jelly

Cut the peeled potatoes into small cubes. Cook half of them in boiling salted water for 25 minutes. Pass them through a potato ricer, add the cream and milk, season with salt and pepper. Transfer to a siphon and set aside.

Cook the other half in vegetable broth and saffron for 25 minutes. At the end of cooking, add the gelatin and lightly season with salt. After cooling, distribute the mixture and the jelly into eight glasses and set aside in the refrigerator.

Mix the grapeseed oil, flour, water, and squid ink. Heat in a non-stick skillet, pour a small ladle of the mixture, let cook for 1 to 2 minutes, then set aside. Repeat the process 8 times.

Clean the scallops and cut them into small cubes. Season with olive oil, lime juice, finely chopped chives, herring eggs, salt, and pink peppercorn powder.

To finish, place the scallop tartare in the glasses on the jelly, then top with the emulsion. Add a tile made with cuttlefish ink and sprinkle with pink pepper powder.