Serves 4



12 langoustines

2dl olive oil

4dl grapeseedoil

4g liquorice rock

10g sosa liquorice paste

1liquorice powder


10cl chicken stock

Liquorice rock

Onion purée

100g onion

3g sugar

20g butter

20g beer


8 beetroot cubes4cm x1cm diameter

1dl beetroot juice

40g butter

Salt and pepper


2cl white balsamic vinegar




Deshell the tails and take out the intestines. Heat the grapeseed oil ina saucepan with the liquorice paste. Add the powder and rock of liquorice. In another pan heat the olive oil and seasoned langoustines. Colour on every side. Deglaze with the liquorice oil.


Heat the chicken stock and season with the liquorice.

Onion purée

Peel the onions. Place in a pan with the butter and leave to sweat. Add the sugar and allow to caramelise slowly. At the end of cooking, add the beer and allow to evaporate. Mix in a blender, and pass through a sieve. Make mini quinelles decorated with onion tempura.


Confit the cubes with the juice and butter. Deglaze with the vinegar and season. Finish with the zest from the lime. Decorate with multi-coloured beetroot pearls and with the scarlet cress.

Find out more about Chef Rochedy on his and visit the property