Sautéed langoustine tails with smoked rabbit fillet, burnt celeriac, Roquefort mayonnaise, gremolata and mustard lettuce
Mix 3 dl of soy oil, 2 eggs, 1 tbsp of mustard, 1 tbsp lemon juice, 50 g Roquefort cheese, salt and pepper in the blender.
Slice the celeriac in thick discs, cook in salted water until firm to the bite, chop into 1 cm cubes, colour with a blow torch.
Mix 1 bunch of parsley, 100 g of olive oil, 2 tbsp of lemon juice, the zest of 1 lemon, half a clove of garlic, salt and pepper in the blender.
Courgette, pickled onion and chive salsa
Slice the red onion, marinate in vinegar. Then cut into brunoise. Also cut the courgette into brunoise and finely slice the chives. Mix with olive oil, lemon juice, salt and pepper.
Smoke the rabbit fillets (in a smoker). Cook at a low temperature: 8 minutes at 65°C. Colour in a sauté pan.
Flash fry the langoustines so they retain their glossy appearance.
Recipe: Christian Delacourt (Brasserie Bristol)