Zucchini carpaccio


Zucchini carpaccio & egg emulsion

  • People
    For 2
  • Preparation Time
    45 minutes
  • Winery Pairing
    Millésimé 2013


  • 200g Zephyr zucchinis
  • 100g unpasteurized cream
  • Juice of 1/2 lemon
  • 4 egg yolks
  • 15ml olive oil
  • 2 nasturtium flowers or 1 marigold flower
  • Salt & pepper


Step 1: Directions

  1. Separate the egg yolks in a small bowl and whisk them vigorously so that they thicken.
  2. Thinly slice the zucchinis. You can use a mandolin.
  3. Spread out the zucchini slices on a plate or flat surface and season with salt, pepper and a drizzle of olive oil.
  4. Add some lemon juice and leave to marinate for 10 minutes.
  5. Put the unpasteurized cream into a bowl and season with salt, pepper and olive oil.
  6. Mix.

Step 2: Plating-Up

  1. Put one and a half spoonfuls of unpasteurized cream in the center of your plate. Leave a space in the middle.
  2. Add a spoonful of egg sauce in the middle.
  3. Place the zucchini slices around it.
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Mumm Millésimé 2013

Mumm Millésimé 2013 is elegance transmuted into a singular vintage champagne. Candlelight illuminates a prestigious restaurant –imposing, yes, but intimate too, the ideal backdrop for the rare pleasure of sharing a most intriguing wine.

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