Huîtres au Champagne

Huîtres au Champagne

This recipe was allegedly created at the Hôtel de la Côte d’Or in Saulieu, near Dijon, by the legendary chef-patron Monsieur François Minot. I cannot add any more—except more champagne. Serves 6-8.

  • 48 flat, round oysters
  • 1 shallot, chopped
  • 4 large egg yolks
  • 225g (8 oz) butter
  • 250ml (½ pint) thick, whipped cream
  • ½ bottle champagne
  1. Shuck the oysters and put them with their liquid in a large pan, arranging the shells on a baking tray. Boil the wine and shallot until there’s barely a tablespoon of liquid left. Cool to tepid, beat in the egg yolks, then return the pan to a low heat and add butter bit by bit to make a hollandaise sauce. When very thick, fold in the whipped cream and season. Put oysters over the heat for a few seconds until they turn opaque and stiffen slightly. Return them to their shells, cover with the sauce, and brown under the grill. Swallow.

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