The perfect pairing by Valérie Marchandise

1. Shell the shrimp heads and tails. Keep the heads and shells for the dressing.
2. Obsiblue Shrimp Heads Dressing (Bisque): Sear the heads and shells with olive oil, add the chopped carrot and onion. Sweat for 5 minutes. Add the champagne, moisten with the cream and add water. Boil for 25 minutes. Strain and mix 5cl of lemon juice and 2 spoons of olive oil.
3. Tartare: Cut the Obsiblue shrimp tails into small pieces and mix with all the ingredients (except beet) in a previously cooled container. Add the seasoning.
4. Dressing: Place the mixture in a cookie cutter. Unmould in the centre of the plate. Drizzle lightly with the remaining dressing. Decorate the tartare with a thin julienne of Choggia beetroot.

1. Clean the scallops.
2. Beard Juice: Clean the beards with coarse salt and sauté in olive oil with a chopped shallot, a sprig of thyme. Deglaze with the champagne and reduce by 2/3 before adding 25cl of water. Simmer uncovered for 45 min. Strain and reduce until syrupy. Add a knob of butter and the juice of half a lemon. Set aside.
3. Tuberous Chervil Puree: Peel 500g of tuberous chervil and cut into small pieces. Put 1/4 liter of whole milk, 1/4 liter of liquid cream and 1 tablespoon of butter in a saucepan and bring to a boil. Add the tuberous chervils, season and cook over low heat, covered, for 20 min, stirring regularly. Pour the chervil using a skimmer in a blender with a little milk/ cream mixture and butter. Mix and add liquid according to the desired consistency. Adjust the seasoning if necessary. Set aside.
4. Tuberous Chervil Chips: Peel remaining tuberous chervil and mandolin. Put in the pan containing the frying oil until a nice golden color.
5. Cook scallops on griddle for 1 min.
6. Arrange with the chervil purée in the middle of the plate, place the nuts, chips and the sauce cord.

The day before:
1. Melt shallot and onion, thinly sliced, and whole garlic clove in olive oil. Stir in the sliced leek and carrots and drizzle with the champagne. Pour one litre of water, season with salt, add bay leaf and simmer for one hour. Strain, reduce and refrigerate the broth.
2. Soak the sweetbreads for one hour in cold water and trim. Put in a casserole, cover with cold salted water and bring to a boil for one minute. Cool in ice water. Peel the skins. Set aside in a tray and cover with a plate and a weight for at least an hour.
The next day:
1. Degrease the broth. Put the broth on the heat, add the cream and cook over medium heat until obtaining a sauce a little reduced but fluid. Adjust the seasoning and set aside.
2. Braise the pieces of sweetbread for 6 to 8 minutes in butter. Season with salt and set aside.
3. Trim the chicken breasts. Cook over medium heat in a mixture of butter and olive oil, basting constantly. Cut the chicken breasts into thin slices, salt and set aside.
4. Trim and cut the mushrooms. Sauté over high heat in a mixture of butter and olive oil. Season with salt and set aside.
5. Preheat the oven to 200°. Arrange the puff pastry circle on a baking paper and brush with the egg yolk. Arrange the second circle on top and brush again with egg yolk. Mark the lid with a circle of 18 cm and draw with the tip of a knife without going beyond a millimeter of depth.
6. Bake for 40 minutes. Turn the baking sheet regularly to ensure the crust rises evenly. Cut the lid 10 minutes before the end of cooking and place it next to the crust. Remove the excess uncooked dough with a spoon. Cut the oven and leave the crust in until cool. Set aside.
7. Place the sweetbreads, chicken breast and mushrooms in the empty crust. Drizzle with the crewed sauce. Cover. Slide the mixture into a preheated oven at 120° and allow to warm.