Head to the south of France, at the foot of the Alpilles massif. Éric Manoukian, a fishmonger for nearly a quarter of a century, expresses his passion for seafood there. He runs the two Saint-Louis fishmongers with his family, in Maussane-les-Alpilles and Saint-Martin-de. -Crau (Bouches-du-Rhône). He confides his preference for langoustines. “ These ladies can be enjoyed both hot and cold. They are the queens of holiday tables… » He adds: “It is a refined product, rich in protein and low in calories, therefore ideal for continuing to indulge after the end-of-year feasts. » Mediterranean langoustines are distinguished by their small size. This is why, for his customers, Éric swears by those of the Guilvinec fish market, one of the largest Breton fishing ports.
« They left Breton waters during the night and found themselves on our stall twenty-four hours later at most. », explains Éric, who never hesitates to share his advice with customers at the beautiful Arles market. “A fresh langoustine should have a shiny shell and a translucent belly. And of course no black spots, synonymous with oxidation. » The most beautiful specimens, sometimes reaching 300 grams, are found on the menu of the restaurant L’Oustau de Baumanière, where the three-star chef Glenn Viel, juror of Top Chef, magnifies them in all seasons.
