In the days that the mercurial Marco Pirre White used to cook in the French style he refined his way with oysters in the same genre. When he first made his name he served poached oysters back in their shells on a small bundle of tagliettelle garnished with caviar and sauced with a beurre blanc. He then rationalised the oyster for restaurant purposes at the Mirabelle to create an epic cold dish, the shell lined with a puree of spinach, the oysters poached lightly in Sauterne and gelatine and then set to cool in the shell, served garnish with crème fraiche and or caviar.
