Bruno Timperman prepares FRESH SCALLOPS with butternut squash at restaurant BRUUT in Belgium

Got to be one of the most ugly dishes on this channel

You didn't remove the abductor muscle that's like a piece of rubber.

Looks for me as a classic dishbuild for a scallop, just missing the all around "crunch" on it. So far nothing too special to see, maybe a nice pinch to use armanac as a cureliquid... most of the time its just destilled for 1 time (not as 2 times for brandy for example) which therefore contains a better quality with a lower percentage of alcohol/methanol mists, which is much better for extractional uses then fully double destilled alcohols...

the whole dish a bit oldschool with not too much twists and as an opener pretty okay.

Thanks WBPStars for the filming and uploading as always

Greetings

This looks amazing - probably tastes amazing too - Bruno is a autodidact genius full of creativity

Exceptional