Prepare 250g traditional mayonnaise, and add 185g vegetable stock.
Add 12g horseradish and 100g caviar.
Peel 350g langoustines and keep the tails. Flatten them, two at a time, between a couple of sheets of plastic to give them a round shape and cover the plate.Spread the sauce around the langoustine carpaccio to form a crown and put 5g caviar in the middle.
Garnish with dill.
Lightly season with pepper and ground sea salt.
