Recipe by chef Thomas Boullault of the restaurant L的Aroma in Paris For 4 people20 shells Saint-JacquesOil oliveSel fine ProductsDecort the Saint-Jacques and clean them well. Seize them over high heat on either side with olive oil and sprinkle with butter. The risotto1 onion250g bird tonguesOil olive50g butterWhite wineFowl backgroundParmesan grated100g mushrooms [...]