East of the Arc de Triomphe in Paris in the suavest part of the 17th arrondissement, you'll find the Restaurant Agapé. Bertrand Grébaut is head chef there. He's part of a new generation in the gastro-scene: young and inspired, he and his team cook quality dishes at affordable prices. The 27-year old believes that the details make the difference.
Loctudy-langoustine with Colonnata bacon, chestnut crisps and mustard leaves
For 6 people:
100g cooked chestnuts
50g mustard leaves (or rocket)
30 thin slices of colonnata bacon (or other high-quality bacon)
Fleur de Sel
Extract the scampi meat from the shell, keeping the tails whole. Carefully remove the gut.
Chop the chestnuts into small slices. Roast them until golden-brown in a pan with frothed butter. Use paper towels to absorb the excess fat off the chips.
Roast the langoustines on their backs for 2 minutes in olive oil over a high flame. After one minute, add a tea spoon of butter to coat the langoustines.
Immediately cover the mustard leaves in olive oil and lemon juice.
Lay the langoustines in the centre of the plate and add a piece of bacon to each.
Decorate the plate with the chestnut chips and mustard leaves.