Langoustines with Aquitaine caviar, sour cream, crunchy cucumber and a Brussels-style seaweed waffle.

In the caviar tin
Langoustine carpaccio, double cream, freshly ground black pepper, shallots, diced cucumber (large-ish pieces), grated lemon zest, snipped chives, dill and caviar

To one side in a little bowl
Lemon granita, crushed Belon lobsters, ground black pepper, vodka mousse in a whipped cream siphon, caviar quenelles and soft, airy dill leaves.

A round of crispy seaweed (sea lettuce) in the centre of the plate
Seaweed waffle 

The caviar is eaten with mother-of-pearl spoons