Making the mayonnaise

1. Sauté the fresh foie gras in a skillet over low heat;
2. pass it through a sieve and blend it with the sunflower oil;
3. beat the egg yolks and gradually make an emulsion by mixing in the foie gras and oil mixture;
4. finally, add in the sherry vinegar and salt.

Making the rice vermicelli

1. Combine the rice and the salted water in a saucepan; bring to a boil and continue to boil for 35 minutes;
2. strain; purée the rice paste in a blender;
3. spread the paste thinly with a spatula on a baking sheet, forming it into vermicelli shapes by using two spatulas. Let dry.

Preparing the langoustines

1. Season four langoustines and sprinkle them with chopped garlic and parsley. Drain well.
2. Surround them with rice vermicelli of the same circumference as the langoustines. The vermicelli will be attached to the langoustine with a thin strip of leek.
3. Fry the langoustines in very hot olive oil until the vermicelli puff up (3 to 4 seconds).
4. Drain them on paper towels and season lightly.
5. Sauté the remaining eight langoustines in the olive oil with a little garlic and parsley.

Presentation

1. In individual deep plates, spread some foie gras mayonnaise.
2. Place the sautéed langoustines on top, followed by a langoustine with vermicelli.
3. Sprinkle with some chives and a few stigmas of saffron.