Coconut-battered prawns with pineapple cubes, creamy vanilla sauce and ginger oil (2003)

A tireless researcher, extremely creative and very prolific chef, Jean-Luc Fau has established excellent prestige in his region, Aveyron, over the years. In this dish, the sea and exotic flavors merge to form a harmonious ensemble of aromas and sensations. The balance of salty and sweet is perfect, the combination of vanilla and ginger oil is brilliant, and the doneness of the prawn is right on. In addition to being an excellent chef, Jean-Luc Fau is also an excellent painter.