Shell the langoustines, keeping just the last ring, pan-fry them in duck fat, pat dry on absorbent paper.
Cut carrots, onions and peppers into a brunoise, cook in salted boiling water, cool.
Cut the mushrooms into brunoise.
Sweat the vegetables and mushrooms together in olive oil, then drain, put back in the sauté pan with the Porto, reduce to ice, season to taste, set aside.
Place a base of brunoise in the center of the plate, arrange a few leaves of lettuce around it and the unripe, unpeeled peach quarters in a circle between the brunoise and the wing of the plate.
On top of the brunoise, place thin slices of avocado and artichoke stock previously dipped in the sauce.
Lastly place the langoustines on top.
Garnish with chervil leaves and gently drizzle with sauce.
Sauce:lemon juice + raspberry vinegar + oil, salt and pepper. Cream.
