The most valuable shellfish landed in Scotland is the langoustine, and over one third of the world’s entire landings are made in the famously clean water that surround the beautiful Scottish coast. Whilst trawlers in shallow and deeper waters catch the majority of langoustine from Scotland, a small amount are caught by creel.
This shellfish is extremely popular for good reason, known as its meat, which holds a delicate, sweet flavour. As such, it is a common feature across our menus, and is currently available as a starter in our A La Carte menu. Served with champagne espuma, buckwheat, finger lime and green chilli oil, this is one dish that you don’t want to miss out on before our next seasonal rotation.
“Forget foie. Forget caviar. Langoustines are the new marker of haute cuisine.” – Bon Apetit Magazine
Langoustines are relatively rare and the fishing of them is carefully monitored to ensure that populations are not overly fished or depleted. It is for this reason that the Scottish langoustine is treated with such respect, from the fishermen that catch them to the Chef’s that prepare them, and all the way to the customers that enjoy them. La Popote is no different, and our respect for this beautiful ingredient is displayed in the time and effort we put into creating each dish.
Shellfish not your thing? Take a look at the rest of our A La Carte and Menu of the Week for more options when coming to dine with us.
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As a French Restaurant in the heart of Cheshire, we are dedicated to sourcing the finest ingredients from across the United Kingdom and beyond, ensuring sustainability and responsible practice are at the heart of what we do. If you would like to have a taste of what makes a Michelin Guide Listed restaurant tick, you can book your table online today by using the online booking portal.