mezzomediLangoustine
Fine, sweet langoustine, with delicate flesh and a refined marine flavor.
Delicate crustacean with a subtle and sweet taste, with firm and fine flesh. Highly prized in the Mediterranean for its delicate texture and culinary refinement, it lends itself to simple preparations that highlight its natural flavor.
Best pairings
Sea salt Classic87%Enhances the natural salty and briny flavor of langoustine without overpowering it.
Thyme Classic86%Provençal herb that delicately flavors roasted langoustine or en papillote.
Fennel Classic84%Grilled or puréed fennel: its sweet and anise notes contrast with the iodine of shellfish.
Extra virgin olive oil Classic82%Langoustines with olive oil, grilled or raw.
Lemon Classic82%Lemon on grilled langoustines.
Black pepper Classic82%Freshly ground black pepper: a simple yet essential spice to enhance and season langoustines.
Orange Classic82%Orange juice for sweet and sour sauce: a sweet note and acidity that balance the rich flesh.
Rosemary Classic81%Provençal rosemary on skewers or in butter: a woody aroma that enhances charcoal grilling.
Garlic Classic80%Scampi with garlic, à la plancha.
Caper Classic79%Brined capers: bitterness and salinity create a complex balance with the delicate seafood.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with langoustine?
Langoustine pairs especially well with sea salt, thyme, fennel, extra virgin olive oil and lemon. Enhances the natural salty and briny flavor of langoustine without overpowering it.
What can I substitute for langoustine?
If you don't have it, try: prawn, shrimp, cuttlefish.