RAVIOLE OUVERTE DE GAMBAS / LAIT DE COCO / DUXELLES DE PETITS LÉGUMES (1PERS)

A composed starter built around plump prawns, a delicate coconut milk sauce, and a fine dice of vegetables folded into a duxelles-style base. The “open ravioli” approach gives you the elegance of pasta without heaviness, so the sweetness of shellfish stays in focus. Expect warmth, gentle spice, and a clean finish. One of the quiet innovations of modern French kitchens is the “raviole ouverte”, a restaurant technique that highlights fillings and sauces with minimal pasta. What you get : - Seared prawns (shell-on for maximum aroma) - Coconut milk sauce - Duxelles of finely chopped small vegetables - Pasta sheets for open assembly Portions : - 1 as a starter for 1 person; also works as a light lunch for 1 Serve it best - Warm the sauce and vegetable duxelles over low heat for 4–6 minutes; do not boil. - Warm the prawns gently in the sauce for 1–2 minutes, just to heat through. - Dip the pasta sheets in simmering water for 20–30 seconds, then drain. - Assemble open-style on warm plates; spoon extra sauce around. - Optional: finish with a squeeze of lime to sharpen the coconut. Pairings : - Champagne Brut: acidity keeps the coconut and shellfish precise. - Dry white wine (Chablis or Muscadet): saline lift for prawns. - Off-dry Riesling: a softer counterpoint to gentle spice. - Alcohol-free: sparkling grapefruit juice for brightness. Allergens : - Crustaceans, gluten, possible traces of celery, milk, sulphites