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" ... Then came the various savory and sweet courses, beginning with luscious bluefin tuna belly layered with slow-cooked egg yolk and insipid Bulgarian sturgeon roe, which had a nice textural contrast of crispy quinoa. Next up was a lightly grilled langoustine served with smoky sabayon and hyssop oil, making for delectably complementary flavors. One of the signature dishes for good reason at Jung Sik is the octopus braised for an hour in dashimakelp broth, then fast-seared till crisp, served over gochujang (chili paste) aïoli and finished with fine herbs. ... "
" ... Turbot (from the South Coast) poached on the bone, butter (from Bungay) poached langoustine (from Scotland), new season potatoes (from Cornwall), girolles (from Scotland), samphire (from Norfolk), and langoustine butter sauce.It shows off some of the best ingredients from within the British Isles and it’s just an honest dish with pure ingredients. ... "
" ... Two-star chef Stéphanie Le Quellec's signature langoustine starter at her brand new restaurant La ... [+] Scène. ... "
" ... We opted to sit at a corner table on the banquet side, and for our first course we decided to try crispy langoustine pistou, which had a lovely, light, piquant taste. We also had the cauliflower tempura with curry and lemon. This was a delicious version of grilled cauliflower, which a number of other restaurants are starting to recreate. We also had the smoked mackerel, that was a wonderful version accompanied by kohlrabi and horseradish - an excellent way to eat this healthy and delicious fish. ... "