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Serves 4. Melt 50 g of butter in a frying pan. Put 16 fresh langoustines in it, together with 5 sprigs of fresh thyme, 4 crushed garlic cloves and season with coarse salt and fresh ground pepper. Fry the langoustines for 5 minutes. Let the crustaceans cool a little and shed their shells. Arrange the langoustines on preheated plates and sprinkle with a handful of chervil (or parsley) and young lettuce leaves. Serve with a crispy baguette and La William Andalouse, of course.