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Sea urchin mousse, summer strawberry and Northern Divine caviar

Chef Jo Lapierre of LALOUX


5 pound of fresh and alive Sea urchin

Clean the shell and reserve the 30 nice roe for garnish and use the other one for the mousse.  Keep 30 nice and clean shell for the plate

Sea urchin mousse :

-250g urchin roe

-500 ml 35% creme

-6g salt

-1 lemon (zest)

-1 pinch espelette or black pepper

Blend the everything together, pass in small fine strainer

Whip the sea urchin creme until firm texture




15 to 20 strawberries cut in small piece (5mm)

60 grams of Northern Divine caviar


Put the strawberries in the sea urchin shell (3 shell by client), add the mousse.

Garnish with 2 gram of caviar in each shell.

Finish with a pinch of espellete or black pepper and nice fresh flower



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