Appetizer

Huître Chaude en Croûte de Champagne et Beurre de Safran

Name: Huître Chaude en Croûte de Champagne et Beurre de Safran
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 very fresh oysters (ideally Belons or Creuses), shucked and drained, liquor reserved; 2 large egg yolks, very fresh; 60ml Champagne or Crémant (chilled, ideally brut); 30ml reserved oyster liquor; 100g unsalted butter, cubed and kept cold; 0.25g saffron threads; 20ml dry white wine; 1 shallot, minced very fine; 30ml heavy cream; fleur de sel and white pepper; 15ml extra-virgin olive oil; 8g micro celery or celery leaf tendrils; 2g fleur de sel for finishing

Fresh oyster meat sits in its shell atop a delicate champagne sabayon, crowned with a quenelle of saffron beurre blanc and a wisp of micro celery. The interplay of briny oyster, elegant foam, and silken golden butter is a tour de force of French technique and autumn refinement—precious and poised.

595cal 4gprotein 4gcarbs 57gfat 18min prep 12min cook 2serves

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