Langoustine Skewers with Rosemary, a recipe from Michel Rostang, Grand Chef Relais & Châteaux, on Go

Ingredients

• - 20 langoustines
• - 50 small grape tomatoes
• - 450 g (1 lb.) chives (200g + 250 g)
• - 100 ml (6 Tbsp.) crème fraîche
• - 50 ml (3 Tbsp.) olive oil
• - 15 g (1/2 oz.) marjoram
• - 20 g (2/3 oz.) chervil
• - 200 g (7 oz.) rosemary stalks to make the skewers
• - 10 g (1/3 oz) tandoori masala