December 18, 2020

Culinary Arts: Langoustine Ravioles

Hailing from the head table of the embassy, the new chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.

By Cédric Bourassin, Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS), EHL

Photo by EHL

Today he shares with us one of his staple seafood recipes for you to try at home and delight your guests.

Ingredients

For the ravioli dough

250g of flour
160g of egg yolks
25g olive oil
10g white balsamic vinegar
3g of salt

For the lobster bisque

1 kilo of langoustine or lobster heads
160g of butter
80g of muscovado sugar
A zest of lemon and orange
45 minutes simmering time

For the jelly

300g of bisque for 3g of agar-agar

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Food & Beverage