Here’s my proposition : oysters in a warm vinaigrette, with an oyster sabayon and cripsy chestnut chips on a beetroot and apple carpaccio.

Now for the photos :

huitre betterave marron 1

huitre betterave marron 2

huitre betterave marron 3

The result ? : the flavour mix is good – salty, sweet, earthy. the texture mix pretty good too – crispy (chestnut), smooth (oyster, beetroot), velvet (sabayon), fresh (chervil). Execution ? Sabayon needs more work (I’m not very good at these, atleast not with only 2 eggs), chestnuts over cooked and thus the sweet flavour overtaken by just crispy almost burnt.

Now over to you lot – good luck !!

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