• 8 langoustines
• 300 g fresh Provençal goat cheese

Artichoke gazpacho  

• 2 slices white bread
• 200 g tomato pulp
• 300 g steamed artichoke heart
• 1 cucumber
• 1 garlic clove
• 12 cl olive oil
• 12 cl fresh orange juice
• 1 tablespoon Xérès vinegar
• 4 purple artichokes
• 1 onion, 1 carrot, 1 garlic clove, 1 slice smoked bacon, 15 cl white wine, coriander

Method

Thinly slice the onion, sauté in olive oil in a pan, add brunoise carrot, a garlic clove cut in half, the smoked bacon slice and coriander. Add equal amounts of white wine and water. Cover for 15 minutes then filter the bouillon.

Turn the purple artichokes; keep some of the stem. Sauté in olive oil. Add the bouillon then cook 15 minutes.

Mix all the gazpacho ingredients in pieces. Add olive oil, orange juice and Xérès vinegar. Marinate for 2 hours then mix and adjust seasoning.

Shell the langoustines and pan-fry.

Plating

In hollow plates, pour 1 ladle of gazpacho. Make 2 quenelles of fresh goat cheese and place one langoustine on each quenelle. Finish with the purple artichoke.

For more information, visit the Vistamar restaurant in Monaco or call (377) 98 06 98 98.