Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Oysters poached in their own water, ham siphon and samphire pickles

Oysters poached in their own water, ham siphon and samphire pickles

1/20/25, 8:00 AM

This oyster recipe by chef Kilian Boudard is accompanied by a cocktail pairing by Jodie Bongert, Joki's barmaid. The duo's dishes and cocktails are equally sophisticated.

These recipes from Kilian Boudard and Jodie Bongert, chef and barmaid at Jokirestaurant in Bordeaux, are taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

  • Serves 6
  • Preparationtime: 45 min
  • Cooking time: 10 min
  • Resting time: 3 h

Ingredients for Kilian Boudard 's poached oysters

  • 18n°3oysters
  • 6 oyster leaves
  • Candied lemon purée
  • 50 g fresh samphire

For the oyster water jelly

  • 40 cl oyster water
  • 4.8 g gelatin (2 or 3 sheets )

For the ham siphon

  • 150 g ham
  • 20 cl liquid cream
  • 10 cl milk

For the samphire pickles

  • 100 g samphire
  • 50 g caster sugar
  • 10 cl raspberry vinegar
  • Sal t

Steps for Kilian Boudard 's poached oysters

  1. Glasswort pickles: Wash the glasswort and place in a jar. Season with salt. Pour the sugar, 15 cl water and vinegar into a saucepan. Bring to the boil, then pour the boiling liquid over the samphire. Close the jar and leave to stand at room temperature for 2 h.
  2. Oysters: Open the oysters and pour into a colander to remove the water. Pour the water into a saucepan. As soon as it boils, add the oysters and cook for 30 seconds. Remove and chill.
  3. Oyster water jelly: Recover the cooking water and add the gelatine. Place 3 dots of preserved lemon purée on top of 3 oysters in a soup plate . Pour in a ladleful of gelled oyster water . Set aside in the fridge.
  4. Ham siphon: Brown the diced ham in a saucepan , then pour in the cream and milk. at the first boil, strain the saucepan and leave to stand for 1 h. Strain the cream through a fine sieve to remove the diced ham. Allow the cream to cool, then pour into a siphon.
  5. To serve: Remove the plate from the fridge and place the ham siphon on top of the jellied oyster water . Add fresh samphire, pickles and an oyster leaf.

Fatwash " cocktail pairing

  • Serves 6
  • Restingtime: 6 h

Ingredients for Jodie Bongert 's Fatwash

  • 12 cl peated whisky
  • 32 g Bellota fat
  • 18 drops Angostura bitter
  • 6 squares brownsugar
  • 6 cl sparkling water

Steps for Jodie Bongert 's Fatwash

  1. Preparation: Place the peated whisky in a pouch, add the Bellota fat and vacuum-seal. Leave to infuse in the freezer for 6 hours. Strain the contents through a fine sieve.
  2. To make: Place the 6 sugar squares soaked in the 18 drops of Angostura bitter in a mixing glass , then add the sparkling water. crush with a pestle. Add a few ice cubes , then pour in the whisky.

Has this recipe inspired you to discover Kilian Boudard's cuisine and Jodie Bongert 's mixology ? Read the Gault&Millau review of Joki.

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

These recipes might interest you

Monkfish cheek, coconut broth and vegetable spaghetti Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.
Veal quasi, green asparagus, rösti Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.
Watermelon and rhubarb harissa Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.
Asparagus dog

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.
Arctic char and green asparagus Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.
White asparagus, smoked tarama and asparagus-hazelnut milk Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE