Our Michelin Chefs Cook series puts the spotlight on ingredients handled in expert hands, highlighting the beauty of simple seasonal produce and pantry basics to the heady heights of luxury ingredients and prime raw materials.
This week we've selected langoustine, also known as Norway lobsters or Dublin Bay prawns. The pale orange-pink crustaceans are similar to lobsters, just a lot smaller. Some say they're the basketball players of the seafood world, all legs and arms.
Prized for their sweet, lobster-like flesh, they're the small seafood with big potential, appearing on many Michelin-starred menus around the world.
See what can be done with this succulent seafood in the hands of three-Michelin-starred chefs, from Switzerland's Peter Knogl to Belgium's Peter Goossens.
Peter Knogl (Cheval Blanc, Basel)
The three-Michelin-starred chef prepares his special langoustine dish with madras curry.
Jonnie Boer (De Librije in Zwolle, Netherlands)
Watch the skilled Dutch chef as he prepares a langoustine and kombucha starter.
Simon Rogan (L’Enclume, Cumbria)
The British chef walks us through this one-pot-stop of flavour with fresh Scottish langoustines, langoustine custard, carrots grown in sand, and nasturtium.
Arnaud Lallement (Assiette Champenoise, Reims)
'Langoustine a la plancha' is prepared by the three-Michelin-star chef Arnaud Lallement at his destination restaurant in Reims, France.
Peter Goossens (Hof Van Cleve, Kruisem, Belgium)
Three-Michelin-starred chef Peter Goossens creates a stunning light, fresh and clean dish called langoustine Guilvinec. Raw scampi is marinated and then served with radish, ponzu and coriander.
Sous chef, Matthew, at the two-Michelin-starred Copenhagen restaurant shows us the magic of grilling a whole langoustine, from prep to finish.