Attilus Caviar Recipe Tutorial

[@antoquin]

Beautiful recipe, beautiful kitchen and beautiful chef.
Thank you!

[@darialobkova6421]

Thank you very much for the recipe, I just had a jar of Lembreg caviar at home and I prepared this tasty treat for the whole family! Now this is my signature dish.

[@ΠαναγιωτηςΠαπας-π7η]

Ok. Thats a beautiful chef..

[@googo151]

FINE WOMAN!

[@prateeksinghal2185]

I thought of making this dish, but then went ahead and bought a car instead.

[@ionelpatrunjel5536]

But the caviar is not in a metal box?

[@royj9304]

How much butter is consider generous?

[@the_original_menu]

30-40 grams

[@gilchenyi]

Just delicious

[@YSWSweaty]

Who's the chef beautiful

[@shawniwelch2062]

I just realized this was an 11 minute commercial for the caviar. Well, I mean… it worked😂

[@royj9304]

What heat should it be on?

[@the_original_menu]

Quite intense fire if you want a bit of crust on your scallop :) but not too much like for steaks, for example

[@sugargg9813]

What could you add instead of wine because I can’t add alcohol in the dish

[@Attiluscaviar]

Hi there! You can add lemon juice instead of wine. Though all alcohol normally evaporates during cooking.

[@Arman99ification]

Can I make this sauce a day in advance and reheat?

[@the_original_menu]

Absolutely :) just keep it in the fridge!

[@chrispere7]

My left ear enjoyed this video

[@axelris]

Simple and looks good however omg the amount of butter.

[@lilly18758]

and cream!

[@Kacijane2000]

that is $100 in a fancy restaurant

[@jeromebuthello9318]

Old school French way .I like those piercing blue eyes of the chef.

[@matei-alexandrumocanu8150]

ehh, not quite scallops grenobloise.

[@SSHanYolo]

Why is the jewish symbol of shekel on the tins?