Prat-Ar-Coum 00 oyster pan-fried with beurre blanc emulsion by Thibault Nizard

2/14/24, 8:30 AM

Thibault Nizard, 2023 world champion of Lièvre à la Royale, doesn't just make game dishes. Discover how he sublimates oysters in all simplicity.

This recipe by Thibault Nizard, chef at L'Aube restaurant in Paris, is from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

Serves 8
Preparation time: 30 min
Cooking time: 10 min

Ingredients forThibault Nizard 's pan-fried oysters

8 Prat-Ar-Coum 00-caliber oysters (the recipe can be made with any other oyster variety, but the 00-caliber is essential for the recipe)
25 cl dry white wine
1 large shallot
175 g semi-salted butter
25 cl cream
20 cl semi-skimmed milk
2 large oyster leaves or flat-leaf parsley
500 g coarse salt
Seaweed (optional decoration)
salt and pepper

Steps for Thibault Nizard 's pan-fried oysters

Make the beurre blanc: coarsely chop the shallot, and cut the butter into small cubes. Place the shallot in a saucepan and pour in the white wine. Reduce over medium heat until only a little wine remains. Then, over a low heat, add the butter (save 2 cubes for the oyster preparation), a little at a time, until completely melted and glossy. Add the milk and cream, then bring to a simmer.
Blend with an immersion blender, then pass through a colander to remove only the liquid. Add salt and pepper to taste. Cover and set aside at room temperature.
Prepare the oysters: open the oysters and remove the shells, cutting off the nerves and keeping them whole. Set the oysters aside in a cool place. Finely chop the oyster leaves (or flat-leaf parsley) and set aside in a bowl.
Presentation: mix coarse salt and 5 cl water in a bowl. Prepare 8 small flat plates, and spoon over them a large spoonful of this mixture. If desired, sprinkle with cut seaweed (ask your fishmonger!). Place the washed oyster shells on top.
To cook the oysters: place 2 small cubes of semi-salted butter in a frying pan. Simmer over high heat until lightly browned (beurre noisette). Lower the heat and sear the oysters for about 8 seconds on each side. Remove to a chopping board and cut crosswise into 2 pieces.
Dressing: place the 2 pieces of an oyster in each shell to reconstitute it. Using an immersion blender, create a mousse by blending on the surface of the beurre blanc. Using a tablespoon, scoop out the foam and place a veil of it on each oyster. It will probably be necessary to blend the beurre blanc several times to recreate the mousse. Gently place pieces of chopped oyster leaves (or parsley) on top.

Chef's tip:

Oysters are served just seared: they remain fresh inside and the beurre blanc mousse is warm. It's advisable to arrange the plates BEFORE pan-frying the oysters.

Sommelier's advice:

This starter goes perfectly with a white Pessac-Léognan!

Further information

L'Aube, 10 rue de Richelieu, 75001 Paris 1
13/20 in the Livre des 109
Read Gault&Millau's review of L' Aube

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