“EATing COOKED OYSTERS?” NEVER! “THAT’S WHAT I USED TO SAY UNTIL I MET FRED CHESNEAU AND ITS OYSTERS COOKED WITH FOIE GRAS.
I met Fred Chesneau at his workshop in Paris. We discovered recipes of hot oysters, a real surprise for me who had never eaten cooked oyster. In France, we eat them uncooked. And frankly, I thought it was just an American thing to cook oysters … Actually, it’s really good, it is different and surprising!
INGREDIENTS FOR OYSTERS IN FOIE GRAS
- 36 oysters (Clair No. 3 fines)
- 200g of raw duck foie gras
- 1 bowl of breadcrumbs
- 2 tablespoons chopped chives
- Pepper of the mill
- For presentation
- 2 kilos of coarse salt
- 2 handles of pink berries
PREPARATION OF OYSTERS IN FOIE GRAS
Place the coarse salt in a baking sheet and level it. Scatter the pink berries over the entire surface. Open the oysters. Empty them from their water and detach them from their shells. Replace them in their shell and spread them on the coarse salt to stabilize them.
Serve the oysters immediately.
LE PETIT + OF FRED CHESNEAU
To give a surprise effect, start by having your guests sit down, then make your entry with the hot dish and place it in the center of the table. Guaranteed success!
Discover the sublime workshop of Fred Chesneau located in the beautiful passage of the Ancre, 223 rue Saint Martin in Paris. A beautiful place, tastefully decorated and particularly convivial. Very much in the image of Fred!