Preheat the oven to 100 degrees. Clean the cauliflower, cut the florets and stalk into small pieces, wash and drain. For the granules: grate some of the cauliflower florets and pluck small florets. Cook the granules at 100 degrees circulating air for about 5 hours. Peel and finely dice the shallots and garlic.

Heat 3 tablespoons of oil in a large saucepan, add shallots, garlic, sugar, cauliflower and almonds and fry for about 5 minutes until nice roasted aromas develop. Then deglaze with the almond drink and then with the stock. Cover and cook gently over medium heat for about 20 minutes, until the cauliflower is tender. Then puree the soup and add the spices.

Before serving, add the granules, pink pepper, lemon zest and chopped or whole coriander leaves.

Bring the water, (white wine), butter and salt to the boil, remove from the heat and add the flour all at once, stir and return to the heat. Stir until you have a lump. After about 2 minutes a choux pastry is formed, the inside of the pot turns a little white. Remove from heat and cool down for about 5 minutes. If this step is forgotten, the Gougeres will not open and “cookies” will remain. Gradually fold in the eggs, add the Gruyère and mix. Place the dough on a baking sheet lined with parchment paper either with a piping bag or with a teaspoon. Bake at 180 degrees for about 15-20 minutes.

Rub some of the lemon, squeeze the lemon. Put 5 crayfish tails aside, chop the rest a little. Mix the creme fraîche and labneh, add 1 tbsp lime juice, add 1-2 tbsp vermouth. Stir in turmeric, cumin and Espelette pepper and then season with salt and pepper.