Olivier with langoustine

Prepare cucumber dressing: blend fresh cucumbers, olive and vegetable oils, honey, and lime juice. Strain through a sieve. Add salt to taste.

Clean the langoustines and steam them.

Boil potatoes, carrots, and pickles into small cubes, season with salt, and mix with mayonnaise. Place in the center of the plate using a culinary ring.

Place two halves of quail eggs and langoustines on top.

Garnish with grated yolk and red caviar.

Pour cucumber dressing around the salad mound.