Serves 10



10 no Oyster Gillardeau N ̊2

Cucumber gel

200ml cucumber skin juice

150ml champagne

1g agar-agar

2 no gelatine leaf (gold)

Cucumber tower

1 no japanese cucumber sliced

Geranium cream

200ml cream, slightly whipped

3 no shallots, peeled and finely chopped

10ml cider vinegar

5ml xeres vinegar

1ml geranium oil


30 no scarlet cress leaf

30 no viola flower

5 no pink radish


Cucumber tower

Place the cucumber slices in a vacuum bag with 50ml cucumber juice. Vacuum at 0 atmosphere.

Cucumber gel

Bring 100ml champagne to boil, add agar-agar and whisk for 2 minutes.Remove from the stove and add gelatin sheet.Add remaining 150 ml cucumber juice. Pour on silicone paper and spread to 2mm diameters wide.Let it set in the refrigerator and cut using a ring cutter.

Geranium cream

Combine whipped cream and shallots.Add xeres vinegar and cider vinegar.Slowly incorporate geranium oil into the mixture.


Remove oysters from shells.Set aside oyster liquor and remaining 50ml champagne and bring to a boil. Add the oysters and steam for 30 seconds. Set aside to cool.

To serve

Lay a slice of cucumber jelly flat. Top with geranium cream and oysters.Garnish with the cucumber towers, sliced radish, scarlet cress and viola flowers.

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