Langoustine, veal head terrine, aubergine and cucumber

30 - 60 minutes
veal head
Culinaire Saisonnier


Use a Bunsen burner to scorch the langoustines and then grill them briefly over charcoal. Mix the breadcrumbs with the parsley in the blender, use the mixture to coat the veal head slices and deep-fry them immediately at 180°C (356°F). Bake the aubergines in the oven, remove the skins and then mix them with all the other listed ingredients in the blender.

Scoop out balls of cucumber flesh, marinate them in the wild garlic oil plus thyme vinegar and season to taste. Use the blender to mix the lovage with the remaining ingredients to form an emulsion, then pass it through a sieve and place it in a siphon with 2 cartridges. To finish the jus, season with a little lime juice and the roasted chive oil. Garnish with some herbs from the garden.


  • 1 langoustine size 4/7 per person
  • garden herbs
  • edible flowers

For the veal head:

  • 4 servings of veal head
  • 200 g breadcrumbs
  • 150 g parsley
  • 4 eggs
  • 100 g flour

For the aubergine:

  • 2 aubergines
  • 1 tbsp white miso
  • 1 clove of garlic
  • sherry vinegar
  • 40 g basil
  • 10 g lovage

For the cucumber:

  • cucumber
  • wild garlic oil
  • thyme vinegar

For the lovage emulsion:

  • 4 eggs
  • 2 tbsp mustard
  • 1 tsp xantana
  • 2 anchovies in oil
  • 2 tbsp sherry vinegar
  • 1 l vegetable oil
  • 100 ml water
  • salt
  • pepper
  • lovage

For the langoustine jus:

  • langoustine jus
  • lime juice
  • finely chopped shallot and roasted chive oil

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