© VirginieOvessianPhotographe
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
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