Food Pairing Module

Boil the live lobsters in vegetable stock for 6 minutes; cool. De-shell the lobsters, cut the tail in half; refrigerate.

Coat the empty carcasses in olive oil, add them to the cream and cook for one hour on a low heat. Grate the licorice stick, adding one teaspoon of it into the cream sauce. Mix the julienne vegetables together, season them with salt, pepper and sesame oil.

Roll the vegetables into the sheets of pastry, cut the tube into 16 pieces, cover and refrigerate. Strain the sauce, reduce it if necessary and adjust the seasoning (salt, pepper, licorice).

Drizzle the melted butter on the vegetable sections and bake in a hot oven (200°C) until browned. Sprinkle the lobster tails with the licorice fried with butter, and serve with the claws. Serve immediately.

Chop the dill finely. Crush the pepper, coriander, allspice and salt in a mortar. Add sugar to the mixture; sprinkle it on the non-skin side of the fish. Wrap them hermetically with aluminum foil. Refrigerate for 48 hours, flipping the fish every 12 hours.

Peel and poach the avocadoes in salted boiling water; season with lemon juice. In a blender, squeeze in the juice of a lemon, add mustard and avocadoes. Mix it into a smooth, creamy consistency; season. Refrigerate 2 hours.

Cut salmon into long strips. Using a pastry bag or equivalent, squirt the foam over the entire length of the salmon; roll the salmon into a tube shape with the help of plastic wrap; refrigerate overnight.

Cut the roll with beveled rollers. Serve with sundried tomatoes, a mixed salad, curry sauce and rye bread.

Snip the chives.

Mix the mascarpone with candied lemon purée, salt and pepper.

On a piece of cling film, spread the slices of smoked salmon and coat them with cream, roll it tightly.

Keep the tube cold, slice it into smaller "maki" rolls when ready to serve.

Put the rolls on the toasts. Finish with a drizzle of olive oil and some chives.

Peel, chop onions finely. Reduce the Bouzy wine with thyme, the bay leaf, and 5 peppercorns. Drop the onions into a pan with olive oil and brown sugar, add the Bouzy reduction after it has been filtered. Simmer it gently, like a stew, adjusting the seasoning.

Soak the foie gras in milk for 5 hours. Drain, peel out the nerves, lay flat. Season it with sea salt, pepper, the two alcohols and quatre épices. Keep it cold for 12 hours.

Pour it into a casserole dish and bake it in a bain-marie in the oven at 120°C for 35 min.

Let it cool and "mature" for 24 hours in a refrigerator. Garnish and serve.

Skewer 3 crayfish tails onto each kebab stick, allowing 2 sticks per person.

In a nonstick skillet, heat the unsalted butter, and quickly flash fry the crawfish tails as you sprinkle them with gomasio, until they obtain a light golden brown color.

Garnish each skewer with a small star anise and serve immediately.