Ever so slightly strong, this combination of delicate aniseed fennel flavour and the aromatic notes of basil makes you think of the Medittrenean and so fittingly, Maille have created a recipe that meets that thought head on.



  • 50g of fromage blanc
  • A few drops of lemon juice
  • Salt
COOKING TIME 90 minutes


Prepare the langoustine bonbons:Bring the orange juice and the langoustine consommé to the boil and add the gelatine sheets, having left them to soak in cold water for at least 10 minutes. Pour into the bowl of the electric beater and leave to mix for 40 minutes to obtain a smooth mousse.

Once the mousse has risen, combine the Maille mustard with some of the mousse in a separate bowl, then pour back into the preparation and mix in the electric beater for 1 minute. Cut the langoustines into sections, skewer the sections and season (salt, pepper, olive oil).

Cook under the grill for 1 minute and place directly in the refrigerator to cool. Once the langoustines have cooled, dip the skewers in the mousse until coated and return to the fridge.

Prepare the lemon cream:Pour the fromage blanc into a bowl, add the lemon juice and 1 drop of yellow colouring to season.


Use a paper cone to draw lines of lemon cream. Arrange the langoustine bonbons. Sprinkle with some Maldon salt or sea salt, grated lemon and sorrel leaves.

Recipe by Emmanuel Renaut, winner of the Meilleurs Ouvriers competition for the best craftsmen in France, Maison Maille Chef awarded 3 Michelin stars.

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