A specialty of the fishing ports on the Atlantic coast, langoustine is also called “La demoiselle du Guilvinec”! Taste the refined flavor of langoustine flesh in this new Breton recipe with a fantastic aroma!

Velouté of langoustines accompanied by its subtle note of cognac. This soup is prepared from a selection of the best pieces of fish (head and legs) and langoustine (heads, tails) caught in the Atlantic. Simply reheat it and you have a complete meal with the good taste of the sea! And for even more pleasure, enjoy your soup with small seaweed croutons and a little shrimp rouille sauce, or a touch of cream.