- 1 small white cabbage
- 16 Cancale oysters No. 3
- 150 g carrot
- 150 g courgettes
- 150 g wild rice
- 10 g star anise
- 2 shallots
- 120 g butter
- 1 bunch chervil
- 1 egg
- 100 g heavy cream
- 5 g gray peppercorns
- 30 cl Gros Plant Nantais
- Select the finest cabbage leaves, blanch in salted boiling water, drain, pat dry, and set aside.
- Open the oysters, reserve their water, and poach them gently in simmering oyster water without fully cooking. Set aside.
- Sweat finely chopped shallots in butter, deglaze with Gros Plant, reduce almost dry, add filtered oyster juice, crushed star anise, and cream. Set aside.
- Cook wild rice and set aside.
- Finely dice (brunoise) carrot and courgette, blanch separately.
- Finely chop the chervil.
- Blend eight oysters with the egg white, incorporate remaining cream, diced vegetables, chervil, and pepper.
- On cling film, layer a cabbage leaf, spoonful of rice, quenelle of oyster mousse, and top with an oyster. Roll tightly and steam for 6-8 minutes.
- Finish the sauce by montaging with butter.
- Plate with sauce base, two cabbage puffs per serving, garnish with star anise pod and chervil sprig.
Seasonal garnishes: wild mushroom salpicon in winter, asparagus tips or snow peas in season.
Substitute Gros Plant with Muscadet, Sancerre, or white Graves.
Exclusive creation by Chef Hubert, showcasing refined French culinary expertise.
