Combining the delicate sweetness of langoustine tails, the richness of Parmesan foam, and the crispiness of deep-fried pasta ...

You should have 4 to 5 tbsp. Set aside. Keep langoustine tails to one side. Roll out dough to ½-inch thickness. Using 6-inch plate as guide, cut out 6 circles. Line 6 individual tart pans ...

Take them off the heat and set to the side. Pour the remaining oil into a bowl for later use Heat up two pans and add in some of the langoustine vegetable oil In one pan, fry the noodles for 3-4 ...

4. Fold in the chopped raw langoustine tail. 5. Spread the mousse between acetate sheets to a thickness of 6mm. 6. Steam at 60°C for 8 minutes, then chill rapidly to set. For the spinach pancakes 1.

Add the langoustine stock last, adjusting to achieve a light but structured consistency. Fold in the chopped raw langoustine tail. Spread the mousse between acetate sheets to a thickness of 6mm. Steam ...