Artichoke and orange gazpacho with roasted langoustines


Joël Garault, Chef at the restaurant The Vistamar proposes this refreshing and delicate recipe. 

Artichoke and orange gazpacho and roasted langoustinesArtichoke and orange gazpacho, roasted langoustines and fresh goat cheese quenelles

Joël Garault – The Vistamar



Servings: 4



- 8 langoustines

- 300 g fresh Provençal goat cheese


Artichoke gazpacho  

- 2 slices white bread

- 200 g tomato pulp

- 300 g steamed artichoke heart              

- 1 cucumber                                                     

- 1 garlic clove                                                         

- 12 cl olive oil

- 12 cl fresh orange juice

- 1 tablespoon Xérès vinegar

- 4 purple artichokes

- 1 onion, 1 carrot, 1 garlic clove, 1 slice smoked bacon, 15 cl white wine, coriander



Thinly slice the onion, sauté in olive oil in a pan, add brunoise carrot, a garlic clove cut in half, the smoked bacon slice and coriander. Add equal amounts of white wine and water. Cover for 15 minutes then filter the bouillon.


Turn the purple artichokes; keep some of the stem. Sauté in olive oil. Add the bouillon then cook 15 minutes.


Mix all the gazpacho ingredients in pieces. Add olive oil, orange juice and Xérès vinegar. Marinate for 2 hours then mix and adjust seasoning.


Shell the langoustines and pan-fry.



In hollow plates, pour 1 ladle of gazpacho. Make 2 quenelles of fresh goat cheese and place one langoustine on each quenelle. Finish with the purple artichoke.


Book your table at the Vistamar and discover all recipes of our Chef Joël Garault at : (377) 98 06 98 98.