For the cheese croutons and the carpaccio

    • 2 slices of white bread without the crusts
    • 3 cl olive oil
    • 2 g curry powder
    • 6 scallops
    • 4 slices of Grand Chimay cheese
    • 1 Jonagold apple
    • Sprigs of fresh dill
    • Spring onions, diced

For the mayonnaise

  • 2 dl basic mayonnaise
  • 3 cl Chimay White Cap
  • Ground pepper


  1. Preheat the oven to 220 °C.
  2. Coat the bread slices with olive oil and sprinkle with curry.
    Place a slice of Grand Chimay cheese on each toast.
  3. Grill in the oven.
  4. Cut two slices of cheese and create circles using a cutter. Then cut the scallops into slices of similar size.
  5. Slice the apple and cut into circles using the same cutter. Prevent the apples from oxidising using lemon. Sprinkle with pepper and curry.
  6. Place the circles on a plate, alternating one slice of scallops, one slice of apple and one slice of Grand Chimay cheese.
  7. Dice the spring onions.
  8. Pour the Chimay White Cap into a bowl and mix with the mayonnaise.
  9. Once the toasts have browned, remove from the oven and cut into cubes. Leave to cool.
  10. Add a few dollops of the mayonnaise-Chimay White Cap mixture onto the carpaccio using a spoon.
  11. Add the croutons, spring onions and sprigs of dill.