Avocado and Grapefruit Millefeuille — Millefeuille d’avocat et pamplemousse

A few weeks ago, my parents-in law were visiting us on their way back from Dublin, Ireland. We were pleased because in their bags, they brought goodies such as brown bread, potato bread (love love this Irish treat, in the morning, fried with bacon and eggs) and smoked salmon. But of course, beside their goodies bag, we were very happy to see them. In fact, it was a special occasion for all of us since we were going to celebrate P.’s father’s birthday. I decided that for this occasion, I was going to treat them and make a birthday dinner amongst other meals, which I hoped they would enjoy and remember. I really had to (and wanted to as well, bien sûr!) since thinking more about it, it was all a question of keeping my reputation. How could I not run the risk to disappoint them when they hear so much about me cooking this, cooking that? If I had not been cooking, where would have my reputation gone, I am asking you? Down the drain (I had to use this expression as I love it). Down the drain, I tell you!

After a few amuse-bouches to prepare our palate for more food, I started the meal with the following appetizer. Light and refreshing because of the grapefruit, smooth due to the avocado, meaty with the shrimps, and all in all, very satisfying because of the unusual grapefruit vinaigrette. I had made it small, 2 shrimps per person, but we truly could have had more. But as my father-in-law added, it was just the right amount as it left you with the desire to want more. And we all agree that it is a good sign, no? Always stop before you have had too much, or stop when you know you still want more. Crazy concept you might think, but it really enables you to appreciate the dish even more the next time you have it. I can see you smile.

I took advantage of this opportunity to use my newly bought Oxo Mandoline. A new toy to play with, but watch out, it really cuts and thin! A great tool in your kitchen.

Avocado and Grapefruit Millefeuille

(for 4 people)

You need:

  • 2 avocados
  • 2 grapefruits
  • 8 large shrimps
  • Dash of paprika
  • 1 tsp sesame seeds
  • 3 tbsp olive oil
  • Alfafa sprouts
  • Lemon juice for the avocadoes
  • Salt and pepper


  • Squeeze the juice of 1/2 grapefruit.
  • Skin the other grapefruit, leaving no white skin and make nice slices in the grapefruit (use a sharp knife).
  • Mix together the grapefruit juice with the oil, salt, pepper and paprika.
  • Boil the shrimps for 3 mns in boiling salted water.
  • Remove the shells but leave the tails. Place them in the grapefruit dressing, in the fridge, until ready to use.
  • Take a mandoline (or a sharp knife) and make thin slices of avocado.
  • As you do, drop some lemon juice on top to prevent the avocado to darken.
  • Take appetizer plates and in the middle, place a slice of avocado.
  • Place 2 shrimps on top, a few slices of grapefruit, another slice of avocado and finish with a slice of grapefruit.
  • Dry fry the sesame seeds until golden (it happens quickly, so check regularly).
  • Pour some vinaigrette on top and decorate with the green alfalfa and the sesame seeds.

Posted in Appetizers, Fish, French Inspired


  1. What great photos and congratulations on the mandoline. I’ve wanted one for a while, but I keep thinking I should improve my knife skills first (I know, I know…). You are lucky to get such wonderful Irish treats 🙂


  2. Beautiful photos. Would have loved to have seen the rest of the meal. Enjoy your blog and look forward to your next post.

  3. J’aime beaucoup les ingrédients et la présentation
    Je pense que je vais en faire rapidement !
    (encore une fois j’adore tes photos)

  4. C’est superbe, en plus avec des ingredients simples a trouver. J’ai tout ce qu’il faut a la maison, je vais essayer ce soir. Ca ne sera surement pas aussi joli, mais je sais que ca sera bon.

  5. Bea, this sounds like the perfect combination of ingredients. I can’t wait to try it! I’m sure your in-laws were very pleased =)

  6. Je viens de découvrir ce blog… il est splendide! Les photos sont magnifiques, les recettes ont l’air succulentes. Bravo!

  7. i am sure that is delicious.. Bea, try the kiwi-shrimps combination… in case you have’nt

  8. Bea,
    That reminds of a dish I had at l’Astrance in Paris – their famous crab and avocado “ravioli” with some crab sandwiched between two slices of avocado. I am sure yours is even better!

  9. Hi Bea
    I’m sure your parents in law are proud that they have a daughter in law that cannot only cook but also take amazing pictures too.

    Can I ask what camera you use?

  10. Knocked my socks off! Your photos are incredible! Beautiful! And it has to taste as good as it looks. Thanks.

  11. Hi Bea,

    What a lovely play on the millefeuille. It looks and sounds sooo delicious. Bravo!

  12. What can I say? Bea is a danger to people who are on a diet! 😛

    Now serious, it looks delicious and the photos are fabulous.

  13. Hello Bea!
    What a lovely lovely lovely site! I got chills just looking at the photos! What a delish contribution to the wonderful world of food and blogs.

  14. A big thank you to all of you for your generously nice comments! I am really very happy you enjoyed the story and recipe! If only I could have a big table to have you taste it! Anyone who tries to do it, let me know how you like it! I wished I could respond individually but today I am rushed by time! Thanks for stopping by!

    Gastrochick, in answer to your question, my camera is a Panasonic Lumix DMC-FZ20. You might think it is crazy but I feel limited with it as it is not a SLR, which is my next purchase I hope soon! Yet this camera is a great ratio price/quality if you are thinking to change yours! I recommend it.

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  16. This is a FAB recipe, thanks for posting! I made it for a very good friend’s birthday dinner celebration (as an appetizer) and it was a success!

  17. The colors in this are fantastic! I can’t wait to try this for the bridal shower I’m hosting in two weeks.. It is just beautiful, and I’m sure the taste is bar none. YUM.
    Kitchen Scales

  18. I am looking for the shrimp and avocado recipe that is pictured on page 137 of your book titled Recipes for an Inspired Life. Can you help me find it?