À la minute caramelised langoustine

This dish brings out the refined flavour of langoustines by lightly caramelising them for a short time. Quick, simple, yet exquisite. They are at their best mi-cuit (partially cooked).

À la minute caramelised langoustine

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olive oil (extra virgin)



sea salt and sancho pepper

Preparation method

  • Clean the langoustines.
  • Place them on a tray and char just before serving with a blow torch.
  • Drizzle with olive oil and season with salt and pepper to taste.

Serving suggestions

  • As part of a cold starter, e.g. with apple jelly and preserved apples.
  • As part of a hot starter, e.g. with slow-cooked beef shank sliced into carpaccio.

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