Sunday, 22 June 2008

Taillevant - oysters with truffles

The big French restaurants have all been tempted to set down their own essay on how to best treat the oyster, although there are no hints of ancient links to regions or styles, just the luxury of truffles or, as with the Duitch masters paintings before them, to exotic spices

Taillevant in Paris, serves four oysters parcelled up in buttered foil with two sliced scallops, truffles, sliced leeks, a splash of mineral water (!), the juice from the oysters, salted butter. Bake five minutes.