St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Oysters, hazelnut butter, wild garlic capers
Illustrious Top Chef 12 contestant Thomas Chisholm is now at the helm of Chocho. Here, he introduces us to his oysters with hazelnut butter, topped with capers and wild garlic seeds.
Serves 6
Preparation time: 10 min
Cooking time : 10 min
- 18 oysters (if possible, natural oysters from Jean-Paul Garnier, bred near Granville)
- 150 g butter
- 50 capers wild garlic seeds (prepare beforehand)
1 - Prepare the wild garlic seed capers (beforehand) : it's a good idea to collect fresh wild garlic seeds at the end of the season (peak season from March to April), to preserve them and enhance their flavour using the vinegar preservation technique. Use equal amounts of water, sugar and white vinegar, enough to cover the wild garlic seeds completely. Bring the water-sugar-vinegar mixture to the boil and pour over the seeds. You can then store them in a jar or jam jar.
2 - Prepare the beurre noisette : melt the butter and heat until the whey turns golden and the butter smells nutty. Set aside.
3 - Open the oysters.
4 - Arrange: place 4 to 6 capers of wild garlic seeds on each oyster. Finish with a spoonful of beurre noisette. Enjoy immediately!
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