Belon cupped oyster, Granny Smith apple, and iodized juice:
Ingredients for 10 people: 10 oysters (Belon n°3), 150g centrifuged Granny Smith apple juice, 1 sprig of chopped hyssop, 1 Granny Smith apple, fried basil, watermelon balls, and sweet potato chips.
As a chef with over 20 years in fine dining, I recommend opening the oysters carefully, collecting their juice, filtering it, and blending with the fresh apple juice. Stir in the chopped hyssop, then wash and julienne the Granny Smith apple into thin sticks.
In a serving dish, position an empty oyster shell, add the oyster meat and apple sticks, drizzle with the iodized juice mixture, and garnish with fried basil, watermelon balls, and sweet potato chips for a fresh, elegant bite.
Marbled sweet potato with Reblochon, Serrano ham, and borage oil:
Ingredients for 10 people: 500g sweet potatoes, clarified butter, wafer-thin apple slices, borage flowers, basil, 6 slices of Serrano ham, 420g Reblochon cheese. For the vinaigrette: 50g white vinegar, 70g red port, and 100g olive oil, seasoned with borage.
Start by washing the sweet potatoes and slicing them 5mm thick; coat lightly in clarified butter. Line a terrine with parchment paper, then layer sweet potatoes, basil leaves, Serrano ham, and thin slices of Reblochon cheese. Repeat three times, seal with parchment, lid the terrine, wrap in cling film, and steam at 85°C for about 35 minutes. Press and chill until firm.
To serve, slice the terrine, plate a portion, drizzle with the emulsified vinaigrette, and top with wafer apple slices and borage flowers for a sophisticated finish.
