Pierre Gagnaire’s langoustines recipe & Perrier-Jouët Belle Epoque 2012

PIERRE GAGNAIRE’S Langoustines In Vanilla, Rhubarb Fondue And Noirmoutier Potatoes RECIPE & PERRIER-JOUËT BELLE ÉPOQUE 2012

Pierre Gagnaire’s langoustines recipe & Perrier-Jouët Belle Epoque 2012

Complemented by the brioche, buttery flavor of Perrier-Jouët Belle Epoque, this langoustine in vanilla dish prepared by Chef Pierre Gagnaire is accompanied by rhubarb, potatoes and sweet onions for a flavorful combination that dances on the palate with warmth and elegance.

 

PIERRE GAGNAIRE’S Langoustines In Vanilla, Rhubarb Fondue And Noirmoutier Potatoes RECIPE & PERRIER-JOUËT BELLE ÉPOQUE 2012

INGREDIENTS

  • 2 large langoustines
  • 80g rhubarb
  • 3 Noirmoutier potatoes
  • 4 thin strips of sweet onion
  • 3 tablespoons white sugar
  • Pinch of salt
  • 1 vanilla pod
  • Olive oil
  • 1 bouquet of edible flowers
  • 250ml cream
  • Fresh butter
BE Brut 2012

METHOD

  • Brown the rhubarb, cut into small cubes, in a frying pan (2 minutes).
  • Add sugar and salt, put in the onion strips; cream then add the seeds from one vanilla pod. Cook gently, covered, for 10 minutes.
  • After boiling the potato, cut it in half. Roast it in the olive oil, fleshy side up. The potato should be crunchy on the outside and soft inside.
  • Brown the salted langoustine in fresh butter, in the frying pan.
  • Add the other langoustine, lightly salted and cut up, and cook for a few moments in the cream. It should be hot but raw.

Arrangement

Place the vanilla cream with langoustine on a flat dish, arrange the potatoes, roasted and langoustine the bouquet of flowers.

Langoustine and champagne is almost a Royal pairing the langoustine is delicate and smooth, with a hint of vanilla that is truly incomparable. The vanilla gives it warmth and elegance, which I think perfectly complements the brioche, buttery flavour of the champagne. I'd say an easy combination, an absolutely magnificent match

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