Difficulty:[usr 3]
Blanch the green cabbage leaves in salted boiling water and dry the chosen leaves on a cloth, then cut into thin strips.
Carefully open the oysters, wash them in their juice, filter and collect the juice.
In a sauté pan with a little olive oil, sweat the finely chopped shallots, moisten with the rosé wine, reduce over high heat until warm. A quarter of the initial volume. Strain, then add 100 g of butter over low heat, add a little oyster juice if necessary, set aside.
In a salad bowl, season the cabbage with juniper, pink peppercorns and olive oil.
Fry the smoked bacon lardons in a pan, drain, set aside.
In a circle (10 cm) in the center of a hot plate, place a spoonful of flavored cabbage, on top of which place 6 oysters poached quickly (cool down) in their juice.
Coat with a thin drizzle of olive oil and add a few bacon bits on top.
Cover with oyster juice and surround with a drizzle of sauce.
A creation of Chef Hubert
