4 sturgeon fillets, totaling about 2 pounds, skinless
About 4 ounces chicken consomme
About 5 ounces cream
About 3 1/2 ounces white polenta
Salt and freshly ground black pepper
Dash lemon juice
About 1-ounce fig puree
Olive oil, to taste
About 6 pounds langoustine carcasses
1 carrot, roughly chopped
1 onion, roughly chopped
Parsley sprigs, to taste
Thyme, to taste
Bay leaf, to taste
Star anise, to taste
2 liters water
About 2 1/2 ounces powdered licorice
1 pint cream
4 large artichokes
About 1 3/4 ounces carrots
About 1 3/4 ounces shallots
About 1 3/4 ounces zucchini
About 1 3/4 ounces red bell peppers
About 1/2 ounce country ham
2 chopped up artichoke hearts (from above)
Fresh chives, to taste
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