Crispy caramel langoustine, red kuri squash lasagna and ginger vegetable soup

A recipe proposed by the chef of the restaurant “L’Atelier Rongefer” located in Charlieu, in Loire.

Fabien Gauthier

Fabien Gauthier

Fabien Gauthier

Fabien Gauthier

A recipe proposed by the chef of the restaurant “L’Atelier Rongefer” located in Charlieu, in Loire.


Preparation: 45 min

Cooking: 30 min

8 servings

Which caramels are used in this recipe?

Blond caramel, traditional caramel, strong caramel, caramel pieces


2 kg langoustines
200 g kadaïf pasta
50 g butter
20 g caramel pieces

2 carrots
1 onion
½ celery stalk
1 garlic bulb
2 tomatoes
1 “bouquet garni”
Langoustines carcasses

1 red kuri squash
1 onion
20 g butter
50 g blond caramel

500 g langoustines stock
3 gelatin leaves
6 g Agar agar powder
40 g traditional caramel

1 zucchini
1 carrot
100 g ginger
1 beet
100 g celery stalk
50 g strong caramel


Prepare the langoustines and reserve the carcasses.
Steam them very quickly and season them.
Melt the butter and mix with the kadaïf pasta and caramel pieces.
Make balls of kadaïf pasta by incorporating in the middle of each 5 langoustines then let them harden in the fridge.

Blanch the carcasses of langoustines then sweat the aromatic filling previously cut in 1 cm dices.
Add the carcasses of langoustines and then wet them at height.
Add the tomatoes, garlic and bouquet garni and let simmer for 1 h.
Season the stock.
Pour in a strainer and preserve it.

Peel and cut the red kuri squash into cubes.
Chop the onion then fry it with butter and add the red kuri squash.
Moisten at height (half with langoustines stock, the other half with water) and cook for 20 minutes.
Season and add the blond caramel.

Soften the gelatin in cold water. Let the langoustines stock boil with the agar agar then off the heat and add the drained gelatin.
Add the strong caramel to a thickness of 2 mm in a plate then reserve it to cool.
Cut 16 circles.

Cut the vegetables into small dices, then cook them in the langoustine stock.
Infuse the ginger in the stock and then pass it to the colander.
Finally, add the traditional caramel.

Let the balls of kadaïf pasta color for 5 min in the oven at 180°C (th. 6).

Make “ravioles” with mashed red kuri squash and langoustine jelly.
Put the pumpkin “ravioles” on soup plates and place the vegetables around them.
Let cool.
Add langoustines and serve the vegetable soup separately.

To order a Box

cuisinez caramel

The first one is free!

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