Mesclun of langoustines with white asparagus, cèpes and truffled bisque jus

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

‘Mesclun’ means ‘mixed’ in the Provençal dialect. Here it refers not only to the mix of baby lettuces, but to the whole medley of flavours in this dish. White asparagus is typically seen in spring, and cèpes are still available in South Africa because they grow in the Drakensberg at this time.


  • 24 large langoustines, shelled
  • 300 g mesclun salad mix, washed
  • 24 firm white asparagus


Defrost the langoustines in water. Delicately snap off the heads. To shell them, place belly side up on a board with the head facing you. Holding the tail, cut the belly shell lengthways from head to tail with a small pair of scissors (the belly side is softer than the upper shell). Peel the shell back and gently remove the langoustine from the shell. Keep on a plate in the fridge, cover