, I recommend you the one from Bordier, available in all good cheese shops and fish shops. For the people from Bordeaux you will find it for example at the Ronde des Fromages at the Capucins market or at Vents et Marées à Bègles.
1 slice of ham very finely cut
½ c. finely chopped ginger
2 slices of farmhouse bread
30 g of seaweed butter
- 3 tablespoons of cider vinegar
- 1 pinch of ground pepper
With a scaling knife, Open the oysters, empty the first water and place them on the serving plates.
Prepare the marinade: chop the shallot very finely and mix it with the ginger, vinegar and a turn of the pepper mill.
Cut toasted bread fingers and spread the seaweed butter. Put a little of the marinade in each oyster and then a few shavings of cured ham. Serve with the buttered bread fingers.
Serve with a glass of Mouton Cadet Blanc 2015 served at 9°C. Enjoy!
About Gillardeau and Mouton Cadet
While the pioneering spirit is an indisputable link between Mouton Cadet and Gillardeau, the search for quality and consistency of products brings the two houses together where know-how prevails. These common points led to a meeting in 2010, which sounded obvious and created a new and most elegant alliance around the table and the launch of Mouton Cadet Blanc 2015.
This new vintage of Mouton Cadet expresses liveliness, freshness and an aromatic palette rich in fruit. These are all assets for a successful pairing, which sublimates the Gillardeau oysters, easily recognizable by their voluptuous flesh combining mineral and vegetal, with a slightly sweet finish. A harmony of flavors that combine from aperitif to dinner.
But before the festivities begin, the search for the meal that brings together family and friends is very often a puzzle. Mouton Cadet and Véronique Gillardeau have rethought the holiday must-have with this modern recipe, to be enjoyed with a Mouton Cadet Blanc 2015.