Jus

1. In a small sauté pan, place the chopped shallot, pepper and vinegar. Reduce until dry.
2. Add the chicken jus and the lemon juice. Reduce a few moments.
3. Just before serving add the browned butter and chopped coriander.

Langoustines

1. Season the langoustines with salt and Espelette chili.
2. Roll them in the combined rice flour and tandoori spices.
3. Cook in duck fat in a sauté pan.

Carrot purée

1. Cook the carrots in a steam oven, then purée them in a blender and strain.
2. Candy the zests of the citrus fruits in sugar syrup at 30° C, then chop finely. Combine the zests with the carrot purée and add the butter.
3. Correct the seasoning with salt and Espelette chili.

Presentation

1. Place 3 mounds of carrot purée on each plate.
2. Place a langoustine on top of each mound.
3. Pour around a ribbon of sauce.