Shell the oysters over a bowl to collect their juice. Clean the oysters in their own juice to remove impurities, then filter the juice and set aside.
Finely chop the endives, removing the hard core, and cook al dente. Set aside.
Peel the carrots, slice thinly, and cut into fine julienne strips. Cook al dente.
Wash the white parts of the leeks, slice thinly into julienne strips, and cook al dente.
Sweat the three julienne mixtures gently in frothy butter. Set aside.
In a sauté pan, reduce the champagne almost to a glaze. Add the oyster juice and cream, then poach the oysters briefly—avoid overcooking. Set aside. Season, and if too salty, dilute with a splash of water. Add the juliennes, then mount with the remaining butter and freshly milled pepper.
Arrange the oysters in cups and coat with the julienned nage. Sprinkle with chopped chervil.
Variation: Serve the poached oysters in their cleaned shells.
A creation by Chef Hubert.
