Christophe Roure (Meilleur Ouvrier de France 2007, 2 stars Michelin), chef-owner of the restaurant Le Neuvième Art at St Just-St Rambert in France (www.leneuviemeart.com)

Talented, 40 year-old Chef Christophe Roure is famous for his two Michelin star restaurant in St Just-St Rambert, France named le Neuvième Art. He trained with Pierre Gagnaire (***Michelin), under Roger Jaloux at Paul Bocuse’s restaurant (***Michelin since 1965) and with Régis Marcon (Bocuse d’Or 1995, ***Michelin). Roure’s culinary style is known for being creative without being experimental. He takes his inspiration from the products that are typical of the area where his restaurant is located such as the amber-coloured beer from Saint Rambert and the Pilat apple. He cooks with a perfect combination of tastes and textures. He gained his first Michelin star in 2003, just ten months after opening his restaurant Le Neuvième Art. In 2007 he won the prestigious title of « Meilleur Ouvrier de France » which was followed by a second Michelin star in 2008.

Giant Saphira prawn poached in an infusion with tender purple artichokes served with a frittered prawn claw. « I was delighted to discover the Saphira. It's really a luxury shrimp! She has a remarkable taste and the blue color of its claws is magnificent. Its flesh is subtle and has a very good texture. In addition, the Saphira is extremely carefully packaged in a beautiful box that preserves all its qualities. This exceptional prawn deserves to be known and we could imagine so many recipes with it. »

Le restaurant Faim & Soif 28, rue St Hilaire 94210 La Varenne St Hilaire Tél/Fax: 01 48 86 55 76 www.faimetsoif.com

Le chef Thierry Blanchet, après avoir officié de nombreuses années sur l'Orient-Express, nous accueille maintenant à son adresse résolument tendance : tableaux contemporains, mobilier design et écran plasma en guise d‘ardoise du jour. Plats actuels et épurés, évoluant selon le marché. On est vite conquis pas le cadre, l'accueil, la gastronomie, la sélection des vins servis au verre, la philosophie des deux complices Annie et de Thierry qui ont opté pour la qualité. « Je suis toujours à l’affût de nouveaux beaux produits pour les découvrir avant les autres ! J'aime beaucoup, et mes clients aussi, la Saphira pour son goût sa chair très fine proche de la langouste ! C'est très fin et très bon. La couleur et le goût de son corail sont épatants aussi. »

Queue de Saphira sur sa gelée de corail safranée en paëlla revisitée, roulée dans une tranche de paletta iberico Bellota, sa pince en beignet tempura. La queue de crevette Saphira est roulée dans une fine tranche de palleta iberico bellota puis elle est légèrement rôtie avec une goutte d’huile d’olive. A partir du corail de la tête on fait un jus qui après clarification est présenté en gelée parsemée de safran. Le riz noir vénéré (riz italien du delta du Pô ) est ensuite travaillé façon paella avec du chorizo iberico Bellota et quelques petits pois. Sur la gelée de corail on dispose le riz et la Saphira découpée en petites tranches. On ajoute finalement la chair des pinces préparées façon tempura.

Mozalys caterer presents the Saphira in his luxury menu.

The restaurant Saint-Joseph and its chef Denis Jublan are delighted with the Saphira and their customers already love it ! Le Saint Joseph 100 Boulevard de la République 92250 La Garenne-Colombes Tel : 01 42 42 64 49

One thing is sure : it is beautiful (you can check by yourself) and it's delicious (but bad luck for you, you cannot check because we have eaten everything!) Once reduced the coconut milk has a texture close to a cream and the coral brings a marine incredibly subtle marine taste. As regards this prawn ... obviously, it is much more similar to lobster than shrimp: dense flesh, tight and firm and an extremely delicate taste. We all thought it was better than some lobsters. Terrible !!

Nothing in my professional career relates to cooking : I am a consultant in organization ! But I have always loved cooking since I was a child : I have very strong memories of my father, my aunt and my grandmother being busy in the kitchen cooking moussaka, paella or other Southern dishes that regaled everybody. Since then, I could not imagine salvation and happiness without cooking. I reworked the family dishes, I created others, I took lessons. I have also developed some easy and a little bit bluffing recipes to impress everyone. Because I am like you ... I never have enough time. I had already for a while in my mind my cooking lessons project, I had a passion, I had an oenologist, I had the desire to share relaxed and friendly moments with people ... and I discovered the cooking.world. So I told myself : go, go! My cooking lessons make you discover or improve your skills in cooking and oenology. These are not only cooking classes in a family and friendly environment, because we also offer original formulas teaching you how to associate food and wine.

The freshwater prawn contains coral in its head. So I extract coral and I cook it with some coconut milk with a little bit of garlic, salt and pepper. Meanwhile, I grill the prawn. For skeptics, it's not a mini stove, the prawn Is simply huuuuuuuuuge ! And the blue claws incredible ! Finally, I add some chopped cilantro in the mixed coconut milk, garlic and coral. Then I delicately place the prawn on top of it.