Grilled Brioche with Langoustine

Ingredients and method


  • White brioche bread
  • 4 langoustine
  • 1 tomato concasse
  • ¼ brunoise of cucumber
  • 1/10th brunoise of watermelon
  • Spray bottle of mayonnaise from Shiso Leaves Green
  • 1 dl oil of Kaffir Lime Leaves
  • 1 container of Zalotti Blossom
  • Pepper and salt
  • 115 gr liquid egg white
  • 65 gr wheat flour
  • 50 gr clarified butter
  • 1 tablespoon Algae Powder Aventurine
  • 1 lime (juice)
  • Sunflower oil
  • 5 Shiso Leaves Green
  • 1 dl mayo
  • Kaffir Lime Leaves


  • Heat the oil to 100 degrees with the Kaffir Lime Leaves, grind in the blender and strain through a coffee filter
  • Burn the langoustine lightly with the gas burner and cut a tartare from this, mix this with pepper, salt, lime juice and Kaffir Lime Leaves oil and freeze it modeled between plastic wrap
  • Mix the Shiso Leaves Green with some water and some salt in the bullet and mix this into the mayonnaise, store in a piping bag
  • Cut the bread frozen into the desired shape and grill on the Big Green Egg
  • Make the tuille batter with the butter, wheat flour, clarified butter, egg white and Algae Powder Aventurine
  • Build the dish as shown in the picture and serve

Recipe: Eric Miete 

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