Brittany Crab & Yuzu by Julien Montbabut

Seyine Park

Tucked away inside of L’Hôtel in the heart of the Left Bank of Paris sits Michelin starred Le Restaurant, headed by chef Julien Montbabut. Brought to you by the chef himself, here we have the recipe for his Brittany Crab & Yuzu dish – the most popular dish on the menu.

A little word from the chef on his process and inspiration:

“This Crab & Yuzu dish has become a signature dish on my menu because of – thanks to – our clients. They say it’s a dish they remember afterwards. With it, I meant to emphasize a rather ‘mundane’ product (the crab) that people rarely cook for themselves because of the long and precise preparation it requires.

I choose very big Brittany crabs from Loctudy – they can be as big as 3 kg (6.5 lbs) –  and mix it with avocado, a classic match, which I twist and wake up with yuzu and Savora mustard. In the plate, it’s a very graphic square covered with a thin opaline made from the shells, which brings a crunchy touch.”


5 kilos Brittany crab. (Pick very big ones)
1tbsp Savora
1 bit fresh ginger
Lemon zest
Cook the crab 20 minutes in boiling salted water.
Let it cool down, then lay it on its back and twist off claws and legs.
Crack the claws and legs using a heavy object and carefully remove the meat and put it into a bowl.
Add mayonnaise, Savora, grated ginger, and lemon zest.
Keep the shells and let them dry in the oven. Reduce to powder.


3 avocados
1 lime
Mix the avocado flesh with Tabasco and lime juice.
Reserve in a piping bag.


225g fondant
15g glucose
Crab powder
Cook fondant and and glucose to 160°C (320°F).
Add some crab powder and stir together.
Let cool between two sheets of Silpat, then break and mix in Thermomix.
Sieve in a square pastry cutter.
Cook 1 1/2 minutes to 180°C (356°F).

Lemon Curd

3 lemons (zest and juice)
100g caster sugar
4g pectin
75g soft butter
2.5 beaten eggs
Heat zest, juice, sugar, and pectin.
Add butter and eggs and cook for 40 minutes (the sauce coats the spoon).
Reserve in a piping bag.

Syphon Yuzu

500g cream
500g milk
8tbsp yuzu juice
3 gelatine leaves
Mix all the ingredients and reserve in a syphon.


To Plate


Put a square pastry cutter on the plate and fill in with guacamole, Savora, and lemon curd. Put the crab meat in five piles and pipe the yuzu mousse in the empty spaces. Cover with opaline and decorate with sprouts and a gold leaf.

Le Restaurant

Brittany crab and yuzu by chef Julien Montbabut of Le Restaurant in Paris, France. © Le Restaurant