Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

This recipe by Alan Lescop, chef at La Tentation des Mets in Brest, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments in the last 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4
Preparation time: 15 min.

Ingredients for Alan Lescop 'soysters andcucumber-apple-radish condiment

24 oysters (here from Prat Ar Coum)
1 Granny Smith apple
1 cucumber
1 lime
6 round radishes
1 bunch chives
3 tbsp. sweet soy sauce
2 tbsp. sesame oil
1 tbsp. olive oil
Coarse salt

Steps for Alan Lescop 'soysters andcucumber-apple-radish condiment

Cucumber-apple-radish condiment: Finely dice the cucumber, apple and radishes. Place in acul-de-poulewith the chopped chives. Add the sweet soy sauce, sesame oil and olive oil. Add the lime juice. Mix gently.
Oysters: Open the oysters and remove the first water. Remove the stem from each oyster.
Presentation: Place a bed of coarse salt to stabilize the oysters on the plate. Place the oysters on the plate and add the vegetable brunoise. Season to taste.

Has this recipe inspired you to discover Alan Lescop's cuisine ? Read the Gault&Millau review of La Tentation des Mets.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

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