Tartare of langoustine
Peel one langoustine per person. Flatten the meat with a whisk. Place in the freezer. Shape with a cutter.
Cannelloni of leek
Cut the leek into ne strips, poach, then sprinkle with pepper and salt. Prepare a julienne with the cut and peeled apples, daikon and chives and roll out.
Let 100g yoghurt rest for 24 hours, mix with the lemon zest.
Prepare a mayonnaise and mix with the leaves from a bunch of basil.
Infuse a bunch of basil for 3 hours in 200ml olive oil at 52°C.