Cave Privée Rosé 1979 Veuve Clicquot - Crawfish tail from the coast, chestnuts and girolles 40 minutes 40 minutes Serves 8 Crawfish tail (12 large pieces) 200 g chestnuts 300 g girolle mushrooms 1/2 l chicken bouillon 20 cl cream 1/2 stick of fresh butter and 50 g salt 1 tbsp. olive oil 1 shallot 2 tbsp. maple syrup Crawfish tail from the coast, chestnuts and girolles Peel the crawfish tails while conserving the entire tail, remove the entrails and refrigerate the tails. Cook the chestnuts in the chicken bouillon. Make a puree with the cream and 50g of butter, season this sauce and keep it warm in a bain-marie. Prepare and wash the mushrooms; peel and chop the shallot. Fry the mushrooms and shallot in olive oil, season and keep warm. Roast the langoustines on their backs, season; serve immediately. Mushroom Crustaceans France