boule de noël branche de sapin étoile d'anis bordure blanche

‘Mi-cuit’ langoustine tartare with Isigny Sainte-Mère Cream & Calvados

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Chop the langoustine meat with a knife and add all of the seasoning, as well as a generous dash of the olive oil. Mix with a spatula.

Arrange in a circle and cook in a non-stick pan on a high heat for 30 seconds on each side.

The tartare should be hot, but cold in the centre. Serve immediately.

This starter can be served with baby salad leaves and langoustine tails skewered on a vanilla pod. A little bit of slightly heated Calvados Cream and a spoonful of cold Calvados Cream.

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20 minutes
1 minute
4 servings


  • 320g langoustine meat
  • 12 cooked langoustine tails
  • Zests of ¼ lime
  • 5g finely chopped ginger
  • 1 tablespoon fresh herbs (chives, coriander, chervil)
  • Ground Espelette pepper
  • 1 pot of Isigny Sainte-Mère Cream & Calvados
  • Olive oil
  • Fine salt