Recipes

Make a sabayon with the egg yolks and use the egg­shells to meas­ure out Calvados.
Add Calvados and whipped cream.
Juli­enne Granny Smith apple.
Open the oysters, shell them, keep­ing the water.
Poach the oysters in their own water, just until they simmer, then drain.
Put the oysters back into their shells, add a few apple pieces and top with sabayon.
Place in the oven until the oysters are lightly gratinated.

The chef’s words : “The best thing about this recipe is the 3 dif­fer­ent tex­tures: the creamy sabayon, the crunchy apple and the oyster. It’s really yummy!”