It's a classic pairing of langoustine with refreshing flavours of apple and celery, but Alma gave this a touch of oba leaf oil, and presented it in a contemporay way.
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The Japanese langoustine was naturally sweet, so it's good that it was just lightly salted and peppered with some olive oil to preserve the original langoustine flavours. To refresh it, it was served with green Apple jelly, and paired with cucumber, Apple gel, and hazelnut cream.
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The broth has lovely crustacean flavours as well. Chef made a langoustine broth from the langoustine shell, and added oba leaf oil and frozen goat cheese, then finished with some crusted coffee bean and celery sorbet.
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