Food Recipe Vol. 26 No. 07 Vol. 26 No. 09

Langoustine Carpaccio- Le V Restaurant, Hotel Vernet, Paris

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Langoustine Carpaccio is one of the most popular menu items at the Hotel Vernet in Paris (B Signature Hotels and Resorts). The dish is light and ideal for an hors d’oeuvre or a first course. If crayfish are not in season, consider fresh shrimp.

Langoustine Carpaccio

  • Executive Chef Richard Robe

Serves 4

Ingredients

12 large langoustines (or crayfish when in season)

4 sheets of dried seaweed

1 orange- cut into segments

1 grapefruit- cut into segments

1 avocado- sliced

Garnish

2 tablespoons passion fruit juice

Borage flowers or oyster leaves to accent

Preparation

Peel the langoustines from shells. Using a rolling pin, flatten langoustines between two sheets of parchment paper.

Place the seaweed sheets over the flattened langoustines. Once covered,  refrigerate for 30 minutes.

Peel and cut orange and grapefruit into segments. Cut into a fine brunoise and refrigerate.

Place slices of avocado in a blender with passion fruit juice. Add salt, and pepper to taste.

Keep the puree in a piping bag with a nozzle

Dressing

Remove langoustine sheets from the refrigerator. Cut into 4 small pieces and arrange on a plate.

Brush the carpaccio with lemon olive oil and season to taste with fleur de sel and black pepper

Dress the white part of the langoustines with the citrus brunoise

Garnish with borage flowers or oyster leaves (find at The Chefs Garden in the U.S.)

Le V Restaurant and Bar at the Hotel Vernet, 25 rue Venet, Paris

Under its monumental stained-glass dome designed by the famed Gustave Eiffel, the V restaurant at the Hotel Vernet is devoted to the pleasures of the senses. The kitchen is visibly accessible through a large window, creating discrete and uninterrupted activity.  The eye is drawn around the room, attracted by the many original works of art from contemporary artists.
Website: www.hotelvernet-paris.com
IG: @hotel_vernet

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An engaging speaker and writer, Melanie Young hosts the weekly national radio shows, The Connected Table Live, featuring conversations with global thought leaders in wine, food, spirits and hospitality (a Feedspot Top 10 Food & Drink Podcasts for 2021), and Fearless Fabulous You, a lifestyle show for and about women (both on iHeart and more than 30 other podcast platforms). Young has contributed articles on wine, spirits, food, and culinary travel to Wine Enthusiast, Seven Fifty Daily, Wine4Food and Jewish Week. She is a member of Les Dames d’Escoffier International, Wine Media Guild, and Women of the Vine & Spirits. Young’s former marketing and events agency, M Young Communications, worked with global wine, food organizations, publishing companies and nonprofits. She had an integral role in the creation, launch and management of The James Beard Foundation Awards, New York Restaurant Week, and Windows of Hope Family Relief Fund (2001) which raised funds to provide for the families of restaurant workers killed in the September 11th terrorist attacks. www.theconnectedtable.com www.melanieyoung.com Instagram @theconnectedtable

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