1. Pan-fry the pieces of langoustine in olive oil for a few moments;
2. dip them into the beaten egg white, then into the cornstarch;
3. roll two langoustines in the flaked almonds, the other two in the ground almonds.

Potato

1. Cook the potato in boiling water; mash with a fork to make a coarse purée; season with salt and pepper;
2. add some chopped chives and add a drizzle of olive oil.

Sauce

1. Put the carrots into a juice extractor to obtain the carrot juice;
2. pour into a saucepan; add the "quatre-épices" and reduce by half over low heat;
3. add the diced butter and whisk to form a smooth sauce; season with salt and pepper.

Presentation

1. Place the mashed potato in the centre of the plate, using a round cutter to form a perfect circle;
2. arrange the langoustines so that they straddle the potato;
3. garnish with a few rings of fried onion* and chervil sprigs.

*The onions should be thinly sliced, dipped into cornstarch and fried in 160° C (325° F) oil.