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Home Recipes Pierre Gagnaire’s Vanilla Langoustines

Vanilla langoustines with rhubarb and Noirmoutier potatoes

Best paired with Belle Epoque Brut
Belle Epoque Brut
Starter
40 min
INGREDIENTS (Serves 2)

2 large langoustines
80g rhubarb, diced
3 Noirmoutier potatoes
4 thin slices of sweet onion
3 tbsp caster sugar
Pinch of sea salt
1 vanilla pod
250ml single cream
Olive oil
Unsalted butter
Edible flowers, to garnish
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vanilla langoustines - belle epoque
1
Prepare the vanilla rhubarb
  • Brown the diced rhubarb in a frying pan for around 2 minutes.
  • Add the sugar, a pinch of salt and the sliced onion. Pour in the cream, scrape in the seeds from the vanilla pod and cook gently, covered, for around 10 minutes until the rhubarb is tender and the sauce has lightly thickened.
2
Roast the potatoes
  • Boil the potatoes until just tender, then cut them in half.
  • Heat a little olive oil in a frying pan and roast the potatoes cut-side down until golden and crisp, while keeping the centres soft.
3
Cook the langoustines
  • Season the langoustines lightly with salt.
  • Sear one whole langoustine in foaming butter until just cooked.
  • Cut the second langoustine into pieces and warm them gently in the vanilla cream. They should be heated through while remaining tender.
4
Plate and serve
  • Spoon the vanilla cream onto warm plates.
  • Arrange the roasted potatoes alongside, place the whole langoustine on top and finish with the pieces of langoustine.
  • Garnish with a small bouquet of edible flowers and serve immediately.
Langoustine and champagne is almost a royal pairing. The langoustine is delicate and smooth, while the vanilla brings warmth and elegance. Together, they perfectly complement the buttery, brioche notes of Belle Epoque Brut.
Pierre Gagnaire

Pierre Gagnaire, Perrier-Jouët Global Ambassador

Guided by intuition and an enduring respect for nature, Pierre Gagnaire is one of the world’s most influential chefs. Awarded three Michelin stars, he is renowned for a cuisine that combines technical mastery with emotion, allowing exceptional ingredients to reveal their fullest expression.

As Global Chef Ambassador for Maison Perrier-Jouët, Pierre Gagnaire creates pairings that reveal the elegance, freshness and floral character of the House’s champagnes. Inspired by the seasons and the natural world, his creations celebrate the dialogue between gastronomy, craftsmanship and champagne.
Meet Pierre Gagnaire
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