Oysters: From Raw to Rockefeller

Steps to follow

• STEP 01

  Oysters with lemon:- This was how we ate oysters at home on Sunday afternoons. A simple drizzle of lemon juice in the oyster and it was pure happiness! And if by any chance, you had a slice of fresh rye bread with butter, we were approaching paradise!

• STEP 02

  Oysters with shallots (or mignonette):- This recipe is the second best known for eating raw oysters. Just finely chop a shallot. Add a sprinkle of black pepper (hence the name "Mignonette"), 4 tablespoons red wine vinegar and a drizzle of olive oil. For more flavour, you can prepare the vinaigrette the day before so that the flavours have time to infuse.

• STEP 03

  Tropical oysters:- Here we play with fruits that we are used to seeing for dessert. And it's delicious! Slice a very ripe mango into very small cubes. Do the same thing with strawberries and mix with the mango. Arrange 1 teaspoon of fruit on each oyster. Sprinkle grated ginger on top and add a dash of lemon juice and some organic lime juice on the top.

• STEP 04

  Asian oysters:- I love the flavors of Asia, they mix so many flavors while maintaining a superb harmony and a wonderful balance. Here we do not use soy sauce to avoid adding salt to an oyster that is already salty enough. In a ramekin, mix a tablespoon of hoisin sauce with a spoon of sesame oil and a little water. Finely chop a green onion and a stem of lemongrass. Sprinkle a teaspoon of this mixture on the top of the oyster and pour some sauce on top. Sprinkle with chopped peanuts and sesame seeds.

• STEP 05

  Oysters à la Breton:- This version, completely new, mixes many flavors that have made my childhood. Brown on a low heat a half onion finely chopped in butter. Slice an andouille sausage, then cut each slice in 4. Place a teaspoon of caramelized onions on the oyster, then half a spoon of thick cream on the top. Add a piece of andouille on the top. Sprinkle with Swiss cheese or gruyere. Put everything in the oven at 220C (or 440F) until the cheese is golden brown.

• STEP 06

  Oysters Rockefeller:- Very well known when we talk about hot oysters. The original recipe contains fresh herbs, butter and bread crumbs. Here is a small variation: in a pan toss fresh spinach in butter over low heat. Drain the spinach well, chop and cover the oysters. Slice bacon into thin slices and place on top of the spinach. Finish with a pinch of breadcrumbs and Parmesan pieces. Bake at 220C (or 440F) until the cheese is golden brown.