The signature dish
The Langoustine Royale
An ode to the ingredient
Langoustine: pure, refined and full of flavour.
A beautiful ingredient that needs very little.
On the plate is the tail with young carrot, lime leaf and yuzu.
The dish is à la carte on the menu.
You decide how many langoustines.
A soup that gave this restaurant its name
Bisque is not on the menu as a soup; here it is the base of the sauce for this dish. The langoustine stock is enriched with ingredients such as cream and citrus. That gives the sauce extra depth.
Claws, heads and white wine
Niels sears the claws and heads of the langoustines, because that is where the flavour is. He deglazes with white wine and fish stock, adds star anise and Pernod, lets it infuse and reduces it. The only rule he gives for this: not too far. At the end the cream goes in, with another dash of Pernod.
What Gault&Millau wrote
Gault&Millau opened its 2025 review with the bisque:
We open with a powerful, creamy langoustine bisque that immediately sets the standard.
