4 large oysters (Size M)

1tbsp slightly toasted croutons

4 borage cress tips

A dash of lemon oil

Champagne aspic

80ml champagne

1 gelatine sheet

10ml white wine

1tsp sugar

Beef tartar

80g trimmed beef fillet

1tbsp shallots, finely chopped

1tbsp chives, finely chopped

1 egg yolk

1tbsp gherkins, finely chopped

1 pinch of Dijon mustard

1tsp ketchup

A pinch of piment d’Espelette


White pepper



Shuck the oysters, retain the oyster juices, and pass them through a strainer. Cut the cleaned oysters in half and place them in the oyster juices. The oyster juices will be used for the espuma at a later stage.

Champagne aspic

Cook the sugar until it turns a light caramel colour, deglaze with white wine. Reduce the mixture, add the champagne and strain. Soak the gelatine in cold water, squeeze out the water from the sheet and dissolve it in the warm liquid. Let it cool down completely and then push the aspic through a strainer. Transfer the aspic to a disposable piping bag and keep cool until time of serving.

Beef tartar
Cut the beef fillet in very small cubes. Mix with the remaining ingredients and adjust the seasoning.

To serve
Centre the tartar in the middle of a small bowl using a cooking ring. Place two oyster halves on the tartar. Pipe the champagne aspic around the tartar and a bit on the oyster halves.Garnish with the croutons and the cress. Serve immediately and enjoy!

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