Camargue oysters, cucumber and kiwi tartar, rye bread ice cream

Discover the signature dish of Julien Richard, chef at Le Seize in Arles, featuring Camargue oysters.

This recipe by Julien Richard, chef at Le Seize restaurant in Arles, is from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 45 min
Cooking time: 1 h 20
Marinade: 6 h

Ingredients for Julien Richard 's oysters and cucumber kiwi tartar

For the rye bread ice cream

125 g artisanal rye bread
0.5 l whole milk
1 egg yolk
30 g sugar
1 pinch fleur de sel de Camargue

For the lemon pulp

2 Menton lemons
2 pinches fleur de sel de Camargue
Olive oil

For the cucumber and kiwi tartar

1 local cucumber
2 French yellow kiwis
½ Menton lemon
olive oil
fine salt

For the cucumber pickles

1 part sugar
2 parts vinegar
3 parts water
1 star anise
3 Sichuan peppercorns
Tarragon leaves
Cucumber slices

For the poached oysters

12 Camargue oysters n°2
½ Menton lemon

For the rye tiles

30 g rye flour
40 g soft butter
1 egg white
1 pinch fine salt

Specific equipment

Ice cream maker / Thermomix

Steps for Julien Richard 's oysters and cucumber kiwi tartar

Rye bread ice cream: slice the rye bread into 1 cm cubes. Place on a baking sheet and toast in the oven at 170°C for 20 min.
Meanwhile, make a custard: bring the milk to the boil and whisk together the sugar and egg yolk. Cook the custard to 85°C and pour into a cul-de-poule. Add the toasted rye bread and fleur de sel. Blend for 2 minutes with a hand blender (30 seconds at full speed on the Thermomix).
If you have an ice cream maker, chill the ice cream in a bowl of ice water, then program the machine. If you have a Thermomix, freeze the ice in an ice cube tray and blend at full power for around 30-40 seconds, using a dozen 2 cm ice cubes.
Cucumber pickles: boil the vinegar, sugar and water with the herbs, then leave to cool. Marinate the cucumber slices for at least 6 h.
Lemon pulp: arrange lemons on a sheet of baking parchment, add salt and a little olive oil. Close the parchment paper tightly like a papillote and bake at 160°C for 40 min. Blend the lemons with their juice until very hot. Set aside.
Cucumber and kiwi tartar: peel and dice the cucumber and kiwis. Mix in a cul-de-poule, zest the lemon and season with olive oil and fine salt. Chill for serving.
Poached oysters: bring a pan of salted water to the boil. Dip the oysters in the water for 1 min 30. Cool in iced water for 4 min. Carefully open the oysters, keeping the muscle intact. Rinse and place on a plate, season with lemon zest. Chill if not serving immediately.
Tuiles de seigle: mix all ingredients, roll out the dough and bake at 150°C for 10 min in a mould, then set aside.
Layout: in a cookie cutter of your choice (here in the shape of a calisson), arrange the tartar. Arrange the oysters, add the drained and rolled cucumber pickles and lemon pulp. Arrange the rye bread ice cream and finish with a few edible flowers and the bread tuile. Serve immediately.

Further information

Le Seize, 15 rue des Porcelets, 13200 Arles
12.5/20 in the Livre des 109
Read Gault&Millau's review of Le Seize

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read