Difficile
20 oysters
• 20 Tsarskaya oysters (size 2)
• 30 g “Harpe Noire” organic buckwheat flour
• 60 g “Harpe Noire” organic wheat flour
• 3 Hotgame baby carrots (purple and white)
• 2 mini Hotgame chiogga beets
• 100 g Dulce and Wakamé seaweed
• 150 g Bordier seaweed butter
• 70 g peanut oil
• 1 L raw cider
• ½ L 35% whipping cream
• Agar agar
• Curry and cumin
• Salt, pepper
• Rye bread
For the cider mousse. Reduce the liter of cider by more than 3/4, add 1 spoonful of cider vinegar and 1/2 liter of whipping cream, place in a siphon and set aside. Open the oysters (keep the shells for support). Discard first water and poach in simmering cider. Remove the oysters to a cloth.
Cider jelly with seaweed. Rinse and chop 30gr seaweed (Wakame and Dulce) 30gr Madras curry and 20gr cumin 1 liter cider 2 level spoons agar agar and cook until boiling, poach the seaweed place the seaweed jelly on the bottom of a soup plate, keep the plates cold.
Buckwheat and wheat tuiles. Mix with 240g water, buckwheat and wheat flours, peanut oil and 6g salt. Cook each tuile in a blini pan, without fat, until golden-brown.
For the vegetables. Cut carrots and chiogga beets into very thin slices. Blanch and die-cut.
For the presentation. Place the oyster on the jelly, add a touch of cider mousse sprinkled with curry powder, decorate with vegetable strips and a tuile. Serve with two slices of toast buttered with seaweed or buckwheat butter.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
