Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Wagyu beef, langoustine & balsam fir

Wagyu beef, langoustine & balsam fir

Mallory Gabsi | 3/20/23

When excellence meets excellence, Mallory Gabsi's dish is born. In his eponymous restaurant, he combines wagyu beef and langoustine, all tied together with balsam fir. A dish for special occasions.

Serves 4.

Preparation time: 20 min

Cooking time: 55 min

 

  • 340 g A5 Wagyu beef chuck
  • 4 langoustines 10-15
  • 1 lime

Mushroom carpaccio

  • 1 portobello mushroom
  • Tomato powder
  • Japanese 7-spice blend

Beef juice

  • 2 kg beef trimmings
  • 2.5 l beef stock
  • 150 g onions
  • 75 g leeks
  • 75 g green celery
  • 75 g carrots
  • 5 g fir
  • 1 bay leaf
  • 4 sprigs thyme
  • 1 head garlic
  • Oil

 

1 - Make the beef jus: brown the beef trimmings in the oven at 200°C (gas mark 6-7) for 45 min. In a saucepan, brown the remaining ingredients (except the fir) with a little fat, deglaze with the beef stock and add the trimmings, reducing by three-quarters. Strain the juice. Add the fir and leave to infuse. Reduce to a coating consistency. Beat the beef jus with butter just before serving.

2 - Make the mushroom carpaccio: cut the mushrooms into 2 mm-thick slices and cut into 4 rounds of 3 cm diameter, 4 rounds of 2.5 cm and 4 rounds of 2 cm using cookie cutters. Sprinkle the carpaccio with tomato powder and a pinch of Japanese spices.

3 - Snackew the beef a la plancha for 2 min on each side, cutting into 4 identical pieces. Place the langoustines under a very hot grill for 2 min.

4 - Presentation: place a piece of beef on each plate, and place a small amount of mushroom carpaccio on top. Arrange the langoustine next to the beef. Zest a little lime just before serving.

These recipes might interest you

Beet, feta, mint and hazelnut salad Easy

Beet, feta, mint and hazelnut salad

In the salad by chef Flavien Fortuné (Le Jardin à Levens), the beets are marinated or steamed, the hazelnuts roasted.
Crispy knuckle of ham with mustard & kohlrabi Intermediate

Crispy knuckle of ham with mustard & kohlrabi

For his jambonneau recipe, chef Pierre Forst (Le Bout des Canards, Lorquin) uses a mustard hollandaise sauce and lacto-fermented kohlrabi.
Veal tartar Easy

Veal tartar

Chef Wilfried Romain's tartare recipe calls for veal, chimichurri sauce and homemade pecorino shortbread.
Cod meunière, soubise and kasha stew Easy

Cod meunière, soubise and kasha stew

Instead of sole, chefs Valentin Vasseur & Léo Barbenson use cod and accompany it with a stew of kasha, toasted buckwheat seeds.
Benjamin Chrétien Pear Caramel Soufflé Easy

Benjamin Chrétien Pear Caramel Soufflé

The Trébons onion Easy

The Trébons onion

Chef Guillaume Chatillon (Freya in Biarritz) shows you how to cook the Trébons onion, a sweet onion from Bigorre, for a starter that will impress your guests.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE