Biscuit with fleur de sel from the Milliac salt mines, langoustine tartar with seaweed

A simple and festive appetizer that is extremely fragrant, combining the crispness of a biscuit with the elegance and refined flavour of langoustine.



Serves 4 (about 20 shortbread)

Biscuit with fleur de sel
  • Flour: 50 g
  • Semi-salted butter: 50 g
  • Emmental cheese: 20 g
  • Comté cheese: 20 g
  • Parmesan cheese: 20 g
  • Thick cream: 20 g
  • Flower of salt
Tartar of scampi
  • Glazed raw langoustines: 8 small pieces
  • Dried seaweed
  • Yellow lemon: 1 piece
  • Lime: 1 piece
  • Flower of salt
  • Olive oil


For the fleur de sel biscuit :
  • Grate the cheeses.
  • Mix the grated cheese with the flour.
  • Cut the butter into small pieces, add it to the flour and sand it until there are no more pieces of butter.
  • Add the double cream and knead to a smooth dough.
    Form a roll of 2 cm in diameter, wrap and leave in the fridge for at least 1 hour.
  • Cut the roll into 5 mm thick discs.
  • Bake in the oven at 160 °C for about 12 minutes on baking paper.

The shortbread should have a nice blond colour; put a pinch of fleur de sel just out of the oven on the still warm biscuits.

  • Let them cool on the baking sheet.
For the langoustine tartar :
  • Peel the scampi.
  • Cut them into small pieces to make the tartar.
  • Season the tartare with olive oil, dried seaweed, salt and yellow and green lemon peel.

Grate the zest using a "microplane" style grater for lemons.

For dressage :
  • Arrange the langoustine tartar on the shortbread.
  • Season at the last moment with fleur de sel from the Salines de Milliac.

Chef's secrets

The biscuit is the key to the recipe. Make sure to bake the shortbread 1 hour before the aperitif. The shortbread dough can be made the day before and stored in the refrigerator.


For salt

The Millac Salt Works

Emmanuel Violleau
Chemin des Jaunais
44760 Les Moutiers en Retz
Tel: 06 11 23 87 75
E-mail :
Direct sales at La Salorge all year round from Tuesday to Saturday from 10 am to 12 pm and from 4 pm to 6 pm or on the online shop:

For cheese


Direct sale at the shop in rue Denis Papin in Machecoul - Monday to Friday
Or on the open-air markets in the region.

For the thick cream

Gineau Farm

71 rue du Haut village
44730 Saint Michel Chef Chef
02 40 21 74 00

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