Citrus oyster tartar with smoked potato cream

1/31/25, 8:00 AM

This recipe from chef Clément Guyon, a native of Laval, combines oysters with citrus fruits to give this shellfish a new way of eating.

This recipe from Clément Guyon, chef at Racines restaurant in Laval, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps for this easycitrus oyster tartar with smoked potato cream and barbecued leeks.

Serves 8
Preparation time: 25 min
Cooking time: 40 min
Smoking: 1 h

Ingredients forClément Guyon 's citrus oyster tartar

24 oysters
16 small potatoes
2 leeks
1 kg charlotte potatoes
1 l 35% cream
1 caviar lemon
1 lime
1 lemon
2 shallots
10 cl white wine
10 cl white vinegar
Thym e

For the squid ink tuile

75 g flour
15 g squid ink
20 cl neutral oil

Specific equipment

Smoke r

Steps for Clément Guyon 's citrus oyster tartar

Oyster tartar: Open and chop the oysters. Add the juice and zest of the limes and lemons. Add the lemon caviar balls. In a saucepan, reduce the shallots with the white vinegar, white wine and chopped shallots. Once dry and cool, add to the oyster tartar.
Smoked potato cream: Smoke the cream for 1 h in a smoker using beech wood. Cook peeled charlotte potatoes in water.Placein a blender. Add the smoked cream, salt and pepper, and blend until smooth. Keep warm.
Barbecued leeks: Wash the leeksand stew(ideallyon the barbecue) until cooked through. Remove the core and keep warm.
Grenaille potatoes: boil in water. Cut into 3 and brown in a pan with clarified butter, thyme and garlic. Keep warm.
Cuttlefish ink tuile: Mix all ingredients with 30 cl water. Pour into a hot pan over medium heat for 1 min 30. Remove to paper towels.
Presentation: Assemble the various elements as desired in a soup plate.

Has this recipe inspired you to discover Clément Guyon's cuisine ? Read the Gault&Millau review of Laval.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

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