Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.


By Chef Jean-Denis Rieubland

  1. Peel the langoustines and store them in a cool place.
  2. Boil the calf’s brain in a well seasoned stock, drain and when it cools off, dice it.
  3. Sweat the thinly chiseled shallots with olive oil, add the calf’s brain, the vinegar, the mustard, the broth, season to your liking and then add the thinly chiseled herbs just before removing the whole mixture to avoid burning it.
  4. Mold the calf’s brain into half spheres.
  5. Put two half spheres together and pan fry it English-style (put the sphere on flour, then dip the sphere in eggs then put the bread crumb on it, then fry). Store it in a cool place.
  6. Mix in a blender the arugula, the olive oil and some ice. Put it in a pipette.
  7. Peel the garlic, blanch it twice and cool it down. Then candy it with cream and mix until foamy. (Crème d’ail)
  8. Roast the langoustines with Olive oil and Espelette pepper.
  9. Fry the calf’s brain with oil or ghee (170 °c). Put it on kitchen paper.
  10. Decorate each plate with three circles with the reduced broth with crème d’ail and a fried sphere in each circle.
  11. Draw three lines with the pistou sauce, Arugula, put the langoustines at the end of each lines with the arugula leaves.
  • 6 servings
  • 1 hr 30


2 kg / about 20 Langoustines 8/12
15 cl Olive Oil
0.004 kg Espelette Pepper
0.750 kg Calf’s brain
0.120 kg Yellow Onion
1 bulb Garlic
0.180 kg Carrot
1 pinch Dried Cloves/Black pepper
1 pinch Bouquet garni
0.060 kg Coarse Mustard
0.220 kg shallot
¼ btte Chervil/Chive/Flat leave parsley
pm Xeres vinegar
¼ L Veal broth (1/2 glaces)
0.050 kg Garlic
0.100 kg Cream
0.100 kg Thin bread crumbs
2 Eggs
0.250 kg Arugula