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Today we're going for pasta for the end-of-year celebrations: Bisque and langoustine tartare! For the second year in a row, we've come up with a collection of festive recipes to impress all your guests: Gravlax and butter mousse, scallops & beurre blanc, confit beef cheek & mash, pasta with langoustines and floating island. So if you're looking for ideas with beautiful products, a bit of technique, great presentations and to imagine a memorable party menu, you've come to the right place. ???????????? The amateur cook's manuals: Volume 2: https://amzn.to/4i2sR32 Volume 1: https://amzn.to/3AWDDqP ???????????????????????????????????????????????????????????? My equipment: My stainless steel plates: https://amzn.to/3NYffZG My magic grater: https://amzn.to/3X5OzJh My multi-sided grater: https://amzn.to/3uacHQA My citrus press: https://amzn.to/3PrO8qy My grill pan: https://amzn.to/3CRuKfs My mandolin: https://amzn.to/3pmpPAh ???????????????????????????????????????????????????????????? Ingredients: Langoustines Bisque Langoustine carcasses 2 celery stalks 1 yellow onion 2 cloves of garlic 20cl of white wine 1 tbsp of tomato paste 75cl of water Parsley stalks Bay leaf 1 tsp of fennel seeds 1 tsp of coriander seeds Salt Pepper Espelette pepper Langoustine tartare Raw langoustine tail Salt, pepper, Espelette pepper Lime zest ½ lime juice Olive oil Spaghetti Butter Oil olive