Shrimp tartare, conchiglione and Sudachi espuma.
The curiosity of Pascal Garbe (the Moselle gardener-cook) led him to southern and Asian citrus fruits.
Here – with thanks – is his modern interpretation of the combination of pasta, shrimp and sudachi which is classically done with udon with cooked shrimp and slices of sudachi.
Pascal gives a version of astonishing freshness in the form of an appetizer: the pasta is a conchiglione for its shell shape where he places the raw shrimp condimented with an interpretation of sudachi mayonnaise (すだち海老マヨ). On which he places a sudachi espuma.
photo Pascal Garbe