What a great idea to highlight grey shrimp. Let’s be honest: they’re never truly put in the spotlight in cooking. Most of the time, they’re simply added to seafood platters for bulk, and apart from that—except in Northern France, where they’re made into croquettes (a local delicacy)—they rarely play a leading role on the plate. In fact, in Michelin-starred Chef Baptiste Renouard’s recipe, the true star is the baby leek (often called a “pencil leek”).