Langouste Brûlée

Thanks to Ben Veerman (Jan Veerman Vis) I have access to the
finest sea treasures: shellfish, fruits de mer and the very best fish. What a luxury!
Ben is a man with vision: he refuses to compromise on the level of quality and there
we reap the benefits. One of its supply lines runs through Den Oever, a village
where not only shrimps are taken seriously. Late summer, early fall
the fishermen the best langoustines ashore. The langoustine has no charm offensive
needed: this slender crustacean can do it on its own. Hence the
select entourage. Underline the preparations of pumpkin and the parmesan abayon
the sweet and fat-creamy character of the crustacean. The baharat attracts the amuse de
height, after which the taste experience comes in free fall towards satisfaction. Langouste
Brûlée is food for the connoisseur.