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Langoustine tartare, Carrot bavarois and Campari espuma


For 4 Persons


4 carottes with different colours

300gr carrot juice

1 pink grapefruit



  • Peel and cut the carrot the desired shape and cook in the carrot juice.

  • Peel the grapefruit and dice the supremes.



8 langoustines 


1 shallot (chopped)

2 tbsp olive oil

1 tbsp lemon juice

Salt and pepper

Achillea leaves or borage (decor)



  • Peel the langoustines, clean them and dice in very small brunoise. 

  • Mix all the ingredients together and keep in the fridge


Carrot bavarois

200gr carrot

200gr cream

3 gelatine leaves  (200 blooms) soaked and squeezed (6 g)

200gr whipped cream

50gr Black sesame seeds



  • Peel and dice the carrots

  • Cook them in the cream and purée them

  • Add the gelatine and let cool

  • Add the whipped cream and sesame seeds

  • Taste for seasoning


Campari espuma

100gr pink grapefruit juice

100gr carrot juice

50gr Campari

1 gelatine leaf(200 blooms) soaked and squeezed (2 g)



  • Bring to the boil the grapefruit juice, carrot juice and Campari, add the gelatine and pour into a half liter siphon, gaz once, keep in the fridge


Carrot jelly

300gr carrot juice

1,5gr agar-agar



  • Reduce the carrot juice to half, add the agar-agar, boil for 2mn and pour on a tray to have 2mm thickness

  • Let set in the fridge 

  • Use a pastry cutter to have a circle


Carrot reduction

500gr carrot juice

150gr olive oil



  • Reduce the carrot juice to obtain 100gr

  • Whisk in the olive oil and season

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