Signature dish
Crisp langoustine tart under oscietra caviar
Yannick Alléno · 1968 · Pavillon Ledoyen, Paris; Courchevel
A thin crisp pastry tart of langoustine finished with a layer of oscietra caviar spread over it with a spatula.
Why it works
The salt of the dish comes from the caviar's own brine, released as the grains burst on the palate and seasoning the langoustine from above, while the baked pastry underneath stays dry and supplies the only crisp texture against two soft layers.