Serves 4.

Cook 4 lobster tails in boiling water for 3-4 minutes, then leave them to cool and remove the shells. Make a beurre blanc by reducing 30 cl of white wine, adding 2 chopped shallots and 1 bay leaf. When there is not much liquid left, strain the shallots and gradually whisk in the chunks of cold butter, 1 at a time. Season with salt and pepper to taste.

Pit 2 vine peaches and cut them into slices the same size as the lobster tails, then steep in a mixture of cider vinegar (15 cl), water (15 cl), sugar (1 cube) and dried hibiscus flowers (about ten).

Lightly brown the lobster tails in a pan with a knob of butter, season with salt and pepper, then cut each into 3 pieces. Spread a circle of beurre blanc on the plate, then alternate pieces of lobster and sections of peach in the middle of the same circle. Garnish with young shoots and small edible flowers.

Meringue:
Preheat the oven to 100°C. Beat 100 g of egg whites with a mixer and add 25 g of caster sugar and 100 g of icing sugar. Spread the mixture as thinly as possible on a baking tray lined with baking parchment.
Cook for an hour and a half, then leave to air dry.

Vanilla Chantilly cream:
Whip 50 cl of single cream and 120 g of cold mascarpone in the bowl of a mixer with 200 g of icing sugar and the seeds of a vanilla pod.
Set aside in the fridge.

Fruits:
Peel and dice 1/2 a pineapple, 1 mango and 2 kiwis, then squeeze out the juice and passion fruit seeds. Place them in a salad bowl.
Using a microplane, add the zest of one lime.

Presentation:
On a serving plate, place 2 large quenelles of Chantilly cream and pour the exotic fruit salad over the top. Place the meringue "sheets" evenly on top.
Enjoy!

Serves 6.

4 scallops per person. 40 cl buttermilk, 2 dill sprigs. The juice of 2 limes. 1 finger lime. Oyster leaves. Samphire. 1 parsley, basil. 1 g xanthan gum. 1 g soya lecithin. Neutral oil. Olive oil, salt and pepper.

Marinate the scallops, roughly carved into carpaccio, in the buttermilk, salt and pepper. Blend the lime juice and xanthan gum to make a gel.

Blend half the parsley and 1 bunch of dill with 15 cl of neutral oil, then strain through a cheesecloth. Do the same with the rest of the parsley, dill and basil, but with water and a splash of white balsamic vinegar.
Add a pinch of soya lecithin and blend until it forms a stable mousse.

Arrange the scallops in a circle, top with a few samphire and oyster leaves, a little gel, a few grains of finger lime, a little dill oil and finish with a generous spoonful of herb foam on the side of the circle.