8 large live langoustines

1 carrot

1 onion

1 leek

1 spring fresh thyme

Green apple jelly

6 Granny Smith apples

2g agar

2g gelling agent

Langoustine emulsion

1 carrot

1 onion

½ leek

1cl white wine

2 sheets gelatine

2 egg whites


1 Granny Smith apple, finely chopped

1 red onion, finely chopped

¼ bunch tarragon

10g barberry

Olive oil

Fleur de sel

Espelette pepper

Meat from peeled langoustine claws

100g caviar d’Aquitaine



Remove the langoustine heads and tails and use to make a court bouillon with the carrot, leek, onion and fresh thyme. Boil the langoustine claws for two minutes and peel hot. Gently peel the raw tails and set aside.

Green apple jelly

Rinse the green apples, then cut into quarters, reserving 400g of juice. Bring the juice to a boil with the two gelling agents, then pour jelly into a 4cm-high receptacle.Once cooled and firm, cut out twelve cylinders, each 5cm in diameter.Then hollow the cylinder centers using a 3cm-diameter cookie cutter.Set aside.


Gradually mix finely diced apple and onion, along with finely chopped tarragon and barberry, to langoustine claw meat, then season.Place stuffing into green apple jelly rings and top off with caviar d’Aquitaine.

Langoustines emulsion

Make a broth using the lobster carcasses, vegetables and white wine, add water to cover.Reduce to 200g of liquid. Once the broth has cooled, strain it and add two softened gelatine sheets and the egg whites.Place in a siphon and gas twice.Refrigerate for at least 6 hours. Roast the langoustines, then arrange ingredients on plates.

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