Open the oysters and drain the first water. Whip the cream and season with mignonette pepper.
Collect 100 g of the second oyster water, blend with soaked and pressed gelatin sheets, pour into a container, and chill until set.
Lightly coat each oyster with this delicate iodized veil.
Return the oysters to their shells or Japanese spoons. Top with a quenelle of whipped pepper cream and Oscietra caviar, drape with the oyster veil, sprinkle with cracked mignonette pepper, and finish with a chervil sprig.
*Caviar is pricey—substitute with lumpfish roe, avruga, or chum salmon roe for affordability.
For an indulgent treat, opt for BELUGA Caviar KASPIA Reserve. Renowned for its vibrant light-to-deep gray eggs and silky, buttery texture, offering perfect subtlety and balance.
The Paris-Madeleine store
7, Place de la Madeleine
75008 – Paris
01 42 65 66 21
Kaspia.com
A creation of Chef Hubert
