GOURMET RECIPES

Serves 1 Prep/cooking 15 mins

Seafood dishes from top chefs of Kempinski Summerland Hotel & Resort, Phoenicia Hotel Beirut and Four Seasons Hotel Beirut

INGREDIENTS

• 3 langoustine tails • 20g pomelo (natural citrus fruit) flesh • 5 drops Mélilot essence • 1 pinch salt • 10 drops lime • 4 croutons • 3 thin slices foie gras • 1 lime zest • 1 pinch Maldon salt

PREPARATION

Take out the tail of the langoustine, and cut it into small dices. Peel the pomelo and mix it with Mélilot (Canadian essence). Add both to the Langoustine. Mix all the ingredients with salt and lime. Cut the raw foie gras and add thin croutons. Add some lime zest and crispy salt called Maldon. Add the small caviars to the plate.