1. Filling
Soak the cockles in cold, salted water (use 30 g of salt per 1 L of water) overnight in the fridge. Cook the crabs in the salted water, seasoned with pepper, with the lemon thyme for approx. 20 to 25 minutes (from cold water). Chill in the fridge. Shell and set the coral aside for making the foam. Rinse the cockles with clean water. Reduce the white wine with the finely sliced garlic in a saucepan until almost dry. Add the cockles, cover the pan and cook until they open. Take them out of the water and shell them. Put the cooking juice to one side, leave it to settle and filter it carefully. Set aside in the fridge for the salty foam. Finely brunoise the apple and add the lemon juice. Cook the buckwheat in the salted, boiling water for 10 to 15 minutes.

2. Salty foam
Mix together the cream, cooking juice, crab coral and sea urchin coral. Mix quickly. Add the grated lime zest. Leave to infuse in the fridge for a minimum of 2 hours. Strain through a chinois and pour into a siphon. Gas with 2 or 3 cartridges. Place in the fridge for 1 hour.

3. Cucumber gel
Boil the freshly squeezed lemon juice. Soak the gelatine leaves in the cold water for a minimum of 10 minutes. Pass the cucumbers through a juicer. Heat 200 g of cucumber juice to 50 °C. Then, add the drained gelatine and melt it. Pour all of the mixture into the remaining cucumber juice and add the lemon juice. Season with salt and pepper. Pour into dishes and set aside in the fridge for one hour.

4. Buckwheat tuile
Melt the butter. Mix together all of the ingredients. Pour a small ladleful of tuile mixture into a hot non-stick frying pan and cook until the tuile is completely dry. Set aside on some kitchen roll.

5. Assembly
Garlic scapes, Mini oyster leaves, “Pineapple” sage flowers, Oxalis