Project C Project C
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Oysters with champagne sauce and leeks 

For 4 servings | Preparation: 30 minutes - Cooking time: 10 minutes 


Additional kitchen equipment


For the liquid to cook the oysters 
24 oysters of your choice 
2dl champagne 
60g shallots 
salt & pepper 

For the gratin-champagne sauce 
1dl champagne 
4 egg yolks 
80 to 100g clarified butter 
1dl cream 

For the leeks 
4 baby leeks 
30g butter 
1dl champagne 

For the garnish 
some sea fennel 
some salty fingers 
some sea lavender 

Additional kitchen equipment

two sieves 
oyster knife 
baking tray with a 2 kg layer of coarse sea salt 
deep-fryer with cooking oil 


Trim the leeks. Cut off a 3 to 4cm piece and leave to the side for the garnish. Cut the leeks into equal-sized pieces, not too big. 


Melt the butter in a saucepan and fry the leeks. Season with salt and pepper and add the champagne. Leave the leeks to braise on a low heat with the lid on. When the leeks are done, leave them to drain on a sieve until use. 


Shuck the oysters using an oyster knife and separate the oyster meat from the bottom shell. Collect the oysters together with the oyster juices in a tray. Strain the oyster juices and keep the shells for the presentation. 


Trim the shallots and roughly chop them. Put the chopped shallots in a saucepan and pour the champagne on top. Put on the heat, let it reduce by half, strain and be sure to collect the liquid. Add the oyster juices to the reduction and bring back to the boil. Take off the heat, put in the oysters and leave them in there to cook for about 2 minutes. Do not put the pan back on the heat. 


For the gratin-champagne sauce add the egg yolks to a saucepan and whisk them with the champagne. Heat the saucepan and keep whisking on a low heat until the preparation starts to thicken and you end up with something resembling a sabayon. Heat the clarified butter on a low heat until it is lukewarm. Make sure not to over-heat the butter. Add it gradually to the sabayon. Finally whisk the cream and spoon it in with the champagne sabayon. 


Take the piece of leek you put to the side earlier, slice it into thin bands and put these into boiling water for 15 seconds. Rinse under cold running water and leave to drain on a sieve. Dry really well using kitchen paper and deep-fry in the cooking oil at 170C until they are nicely crisp. Leave to drain on a piece of kitchen paper and put aside until use. 


Place the oyster shells on a baking tray with a thick layer of coarse sea salt so they are stable. Fill the shells with the braised leeks, put a cooked oyster on top and season with freshly milled pepper. Spoon some of the champagne sabayon over them and put them under a preheated grill at 250C until golden. 


Divide the oysters between the plates. Finish the dish with the deep-fried leek bands and scatter some sea fennel, some salty fingers and some sea lavender over the gratinéed shells.