Christmas oysters: the recipe!
On the Arcachon Bassin, we have 3 passions (admitted): cycling, local products and Christmas ! So when we learn that the chef Fabrice Bugaud booked us a delicious oyster recipe for the holidays, we quickly knock on the door. Tie them aprons, take out the fines herbs and get ready to to wow your guests. We meet in food !
In the mood for food
2010, Fabrice and Joelle Bugaud discover during their holidays the unique charm of Bassin. The mayonnaise takes hold immediately: the couple fall in love with the in Cap Ferret and decides to put his suitcases (and his utensils) at Claouey.
At the gates of peninsula, the restaurant is now considered a greedy toll before starting his stay as it should.
Authentic otherwise nothing!
Their cuisine? A scholar mixed of requirement, simplicity and generosity which gives each of its dishes a little taste of " come back ". And here we go again! Offering your guests dishes refined in a friendly atmosphere and warm, this is Fabrice's trademark.
His love of beautiful product, the chef takes it from his training with the greatest of which Jacques Lameloise in Chagny and Gérard Boyer in Reims (starred chef, himself at the Terrasses de Lyon in 95).
block of cod roasted chorizo, creamy risotto, head of veal or duck breast with honey: here we work fresh, house and season to guarantee each service a plate unique and authentic. It's said!
Our advice: Let yourself be tempted by the beef tartare with oysters, the chef's signature dish.
In the kitchen or at home, Fabrice never lacks inspiration
Chef Fabrice Bugaud's recipe 🦪🔥
Arguin oysters with candied shallots and balsamic vinegar, candied apples
The ingredients:
- 12 oysters n°2 from the Banc d'Arguin (obviously!)
- 120 grams of chopped shallots
- 36 grams of white vinegar
- 36 grams of balsamic vinegar
- 60 grams of white wine
- 2 grams sheet gelatin, either 1 sheet or 2 1/2
- 2 apples
- 1 knob of butter
- 4 pinches of sugar
- Chive
We are launching!
Step 1 – Gently open your oysters
2nd step – Finely chop the shallots
Step 3 – Mix with the balsamic vinegar in a saucepan
Step 4 – Add the white wine
Step 5 – Add the white vinegar
Step 6 – Reduce to low heat almost dry
Step 7 – Collect the water from the oysters and strain it
Step 8 – *Steep the oysters in their juice
*Stiffen an oyster is to poach it for a few seconds in a saucepan. It was nothing !
Steps 9 – Wet the gelatin sheet with cold water
10 steps – Stir into hot oyster juice
Steps 11 - To mix together
Is it good for you? Let's train!
Step 12 – Place the shallot / balsamic vinegar / white wine mixture in the empty oyster shell
Step 13 – Add the oysters on top
Step 14 – Pour the slightly warm jelly over the oyster
Step 15 – Cut the apples into small cubes. Add a knob of butter, 4 pinches of sugar and fry without browning. Do you have Granny Smiths? Leave them plain to preserve their acidity. Place the diced apple on the oyster, garnish with sprigs of chives.
Step 16 – Book cool
Step 17 – Be proud of yourself!
