{"id":48438,"date":"2021-12-03T14:57:04","date_gmt":"2021-12-03T13:57:04","guid":{"rendered":"https:\/\/dev.bassin-arcachon.com\/\/?p=48438"},"modified":"2024-10-24T07:54:13","modified_gmt":"2024-10-24T05:54:13","slug":"oysters-invite-themselves-to-the-aperitif-at-b-comme-bistrot","status":"publish","type":"post","link":"https:\/\/dev.bassin-arcachon.com\/en\/oysters-invite-themselves-to-the-aperitif-at-b-comme-bistrot\/","title":{"rendered":"Oysters are invited as an aperitif!"},"content":{"rendered":"

They<\/strong> are definitely never there where we wait for them<\/strong> ! With their crisp<\/strong> and their taste powerful<\/strong>, oysters from Bassin<\/strong> do all-terrain gastronomy. And this time, they invite themselves to aperitif time<\/strong> at the counter of Chef Gregory<\/strong> ! Pepper, chilli or chorizo, discover how to make them hot with two tasty recipes!<\/p>\n\n\n\n

\"-<\/figure>\n\n\n\n

<\/p>\n\n\n\n

\"-<\/figure>\n\n\n\n

Recipe 1: Oysters gratinated with champagne sabayon\u2026<\/h2>\n\n\n\n

Ingredients <\/strong><\/h3>\n\n\n\n

\ud83e\uddaa 6<\/strong> Oysters<\/p>\n\n\n\n

\ud83e\udd5a  4<\/strong> egg yolks<\/p>\n\n\n\n

\ud83c\udf7e 10<\/strong> cl of champagne<\/p>\n\n\n\n

\ud83e\uddc8 30<\/strong> g of butter<\/p>\n\n\n\n

\ud83e\uddc2 Fine salt<\/p>\n\n\n\n

\ud83c\udf36 Espelette pepper<\/p>\n\n\n\n

Get to the stove!<\/h3>\n\n\n\n
\"-<\/figure>\n\n\n\n

Step 1<\/strong> : Open the oysters<\/p>\n\n\n\n

2nd step<\/strong> : In a frying pan, pour the egg yolks and the 5 Cl of champagne<\/p>\n\n\n\n

Step 3<\/strong> : Cook over low heat, making 8-shaped loops to stir the entire mixture.<\/p>\n\n\n\n

    \n
  • \u00a0Be careful not to make scrambled eggs! The mixture should foam and whiten little by little.<\/li>\n\n\n\n
  • The zabaglione thickens, the bottom of the pan reveals streaks which the zabaglione takes a little time to cover<\/li>\n\n\n\n
  • The zabaglione should be smooth and without lumps.<\/li>\n\n\n\n
  • Remove from heat, season with salt, pepper and Espelette pepper<\/li>\n\n\n\n
  • Whisk in 30 g of clarified butter and 5 cl of champagne<\/li>\n<\/ul>\n\n\n\n

    Step 4<\/strong> : Fill the oysters with the sabayon then quickly brown the oysters in a salamander or under the oven grill<\/p>\n\n\n\n

    Step 5<\/strong> : Serve !<\/p>\n\n\n\n

    Recipe 2: Oysters gratinated with leeks and chorizo\u2026<\/h2>\n\n\n\n

    Ingredients <\/strong><\/h3>\n\n\n\n

    \ud83e\uddaa 6<\/strong> Oysters<\/p>\n\n\n\n

    \ud83e\udd6c 1<\/strong> leek<\/p>\n\n\n\n

    \ud83e\uddc5 1\/2<\/strong> onions<\/p>\n\n\n\n

    \ud83e\uddc5 1<\/strong> shallot<\/p>\n\n\n\n

    \ud83e\uddc8 10g<\/strong> butter<\/p>\n\n\n\n

    \ud83c\udf7e 5 cL<\/strong> white wine<\/p>\n\n\n\n

    \ud83e\udd5b  1 tablespoon <\/strong>thick cr\u00e8me fra\u00eeche<\/p>\n\n\n\n

    \ud83e\udd69 10g<\/strong> chorizo<\/p>\n\n\n\n

    \ud83e\uddc0 Grated Comt\u00e9<\/p>\n\n\n\n

    \"-<\/figure>\n\n\n\n

    Get to the stove!<\/h3>\n\n\n\n
    \"-<\/figure>\n\n\n\n

    Step 0<\/strong> : Open the oysters and pheat the oven to 180\u00b0<\/span><\/p>\n\n\n\n

    Step 1 <\/strong>: Melt butter in a pan<\/p>\n\n\n\n

    2nd step<\/strong> : Wash the leeks, chop them and add to the pan<\/p>\n\n\n\n

    Step 3: Stir regularly over low heat<\/strong><\/p>\n\n\n\n

    Step 4 <\/strong>: Chop the onion, shallot and cut the chorizo into cubes. Brown them without coloring<\/span><\/p>\n\n\n\n

    Step 5<\/strong> : Add the cream and simmer for 5 minutes<\/p>\n\n\n\n

    Step 6<\/strong> : Grate the Comt\u00e9. Place the mixture on the oysters then add the Comt\u00e9<\/p>\n\n\n\n

    Step 7<\/strong> : Bake for 15 minutes then serve<\/p>\n\n\n\n

    E<\/strong>step 8 <\/strong>: Impress your friends!<\/p>","protected":false},"excerpt":{"rendered":"

    They are definitely never where you expect them! With their crunchiness and powerful taste, Bassin oysters are all-terrain gastronomy. And this time, [\u2026]<\/p>","protected":false},"author":13,"featured_media":48447,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","footnotes":""},"categories":[2132],"tags":[],"class_list":["post-48438","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3.jpg",1500,1000,false],"thumbnail":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3-150x150.jpg",150,150,true],"medium":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3-300x200.jpg",300,200,true],"medium_large":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3-768x512.jpg",768,512,true],"large":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3-1024x683.jpg",1024,683,true],"1536x1536":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3.jpg",1500,1000,false],"2048x2048":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3.jpg",1500,1000,false],"trp-custom-language-flag":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3-18x12.jpg",18,12,true],"fp-small":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3-640x427.jpg",640,427,true],"fp-large":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3-1200x800.jpg",1200,800,true],"fp-xlarge":["https:\/\/dev.bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/b-comme-bistrot-siba-agence-les-conteurs-3.jpg",1500,1000,false]},"uagb_author_info":{"display_name":"Marine, ambassadrice du Bassin d'Arcachon","author_link":"https:\/\/dev.bassin-arcachon.com\/en\/author\/marineles-conteurs-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Elles ne sont d\u00e9cid\u00e9ment jamais l\u00e0 o\u00f9 on les attend ! Avec leur croquant et leur go\u00fbt puissant, les hu\u00eetres du Bassin font de la gastronomie tout terrain. Et cette fois-ci, […]","_links":{"self":[{"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/posts\/48438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/comments?post=48438"}],"version-history":[{"count":1,"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/posts\/48438\/revisions"}],"predecessor-version":[{"id":68038,"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/posts\/48438\/revisions\/68038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/media\/48447"}],"wp:attachment":[{"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/media?parent=48438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/categories?post=48438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.bassin-arcachon.com\/en\/wp-json\/wp\/v2\/tags?post=48438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}