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  • Sel 375 g
  • Sucre 275 g
  • Egg yolks 6 each

  • Base d'homard Ultimate KNORR 6 x 454 GR 500 ml
  • Beurre 50 g

  • fresh langoustines 30 each
  • Squid ink linguine 750 g
  • Olive oil, as needed

  • Tarragon 15 g
  • Cerfeuil 15 g
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