Blanch the langoustines in boiling water for 1 minute, then shell.
Prepare eight oven potato chips.
Steam the potatoes, strain and cover in hot milk followed by yuzu butter.
Blanch the cress, cool and blend.
Place the creamy potato mix in a deep plate
Cover with the freshly pan-fried langoustines.
Pour a few drops of cress coulis on top.
Serve with the chips and a thin dash of chicken and shallot stock.