Masterpiece of

tres doux

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

Olive Oil Langoustine

By Chef Arnaud Lallement

  1. Shell the Prawns, refrigerate.
  2. Puree of Black Olives:
    Mix the olives with balsamic vinegar, add the olive oil and water and pass the mixture through a sieve.

Finishing and Presentation:

  1. Cook the prawns a la Plancha (grilled on a metal plate).
  2. Place the puree of olives in the bottom of the plate neatly with a brush.
  3. Finish with lobster and a few drops of olive oil.
  4. Serve with balsamic vinaigrette in a saucer.
  • 4 servings


4 Pieces of Prawns 2/4
40 Grams Pitted Black Olives
20 Grams of Balsamic Vinegar
10 Grams Olive Oil
10 Grams of Water