Recipe of langoustine tartar, Caviar Paris 1925 and Arbequina&Co. extra virgin olive oil.


  • 1 avocado mature
  • 8 langoustines medium (previously frozen one hour before to peel them better)
  • 2 files
  • Extra virgin olive oil Arbequina&Co 02
  • Maldon salt
  • Chives
  • Caviar Paris 1925
  • Arugula


  • Peel the avocado and cut it into small cubes about 0.5 cm thick.
  • Sprinkle it with the juice of a lime and set it aside.
  • Peel the langoustines and save the heads for another occasion (to make a fumet for example), cut them into small cubes and add a few drops of lime and a spoonful of our AOVE Arbequina&Co 02.
  • Chop a spoonful of chive sprouts and add them to the langoustines with a pinch of Maldon salt.
  • Stir well.
  • With the help of a mould, place a base of avocado and then the cut langoustines on top, and finally, place a spoonful of Caviar Paris 1925 to give colour.