INGREDIENTS:
12 special oysters
Seasonings:
2 slices of grain bread
Olive oil
2 caviar limes
1 bergamot orange
Ingredients for the garnish:
100 g tapioca
1 fennel
2 tablespoons of olive oil
1 sprig of rosemary
Ingredients for the sauce:
3 shallots
150 g Loire Valley white wine
200 g cold diced butter
Freshly ground pepper (sancho or timut pepper)
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Echalotte
Cook the tapioca in a large pot of water with the bergamot orange zest, bring to the boil and cook gently until transparent.
Remove the outer layer of the fennel and cut the bulb into small cubes, sweat in olive oil and season lightly with fine salt, leave to cook gently, keeping everything crisp.
Peel the large green stems of the fennel, slice diagonally. Set aside in cold water, with the fennel leaves.
Take the slices of bread, flatten them with a rolling pin until nice and thin, cut into small regular cubes, put them in a hot pan with the olive oil and fresh rosemary, stir to get an even colour and drain on a paper towel to absorb the excess oil.
Set aside.
Peel and finely chop the shallots, put them in a saucepan, add the white wine, ground pepper and reduce until almost dry.
Cut the butter into small cubes and put it in the fridge.
After reducing the white wine, let the sauce base boil gently, whisk, add the pieces of butter, be careful at the beginning to incorporate the butter slowly to create an emulsion by whisking and boiling.
Strain the sauce to remove the shallots and incorporate into the tapioca-fennel mixture.
Tips:
As a finishing touch, add a dash of thick or liquid cream to stabilize the sauce.
Keep it in a thermos to keep it hot and make it ahead of time.
Coupe
Huitres Dans Casserolle
Bring some water to the boil in a saucepan, plunge the oysters in for 1 minute, let them cool in their shells, open delicately on the side, separate the oyster, the foot, from the shell.
Keep the oysters warm, for example over the water pan where the shells are heated.
Remove the oyster foot, chop it and add to the tapioca mixture, add a little filtered oyster juice to season the garnish and arrange it in the bottom of the shell.
Place the warmed oyster on top, domed side up, coat with the sauce.
Add the caviar lime, fennel leaves and stalk, and at the last moment, the croutons.
JULIEN ROUCHETEAU, Le Restaurant des Rois*
Having spent more than 20 years cooking in the capital with great chefs (at the George V with Philippe Legendre, at the Lancaster with Michel Troisgros) and having obtained two Michelin stars in my own name at the Lancaster in 2015, followed by the title of Meilleur Ouvrier de France in 2019, I wanted to join one of the wonderful great French houses to bring my know-how, experience and simplicity.
My goal is to bring out emotions through my cooking. I use different seasonings based on homemade vinegars, citrus fruit, different cooking methods – as well as the influence of our local suppliers.
I attach great importance to nature and enjoy enhancing the work of our fishermen and farmers who offer us exceptional produce.
