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