Flageolett - Cuvee brut nature

Ingredients

• 12 piecesFresh oysters (e.g., Fines de Claire)
• 2 piecesShallots
• 60 mlRed wine vinegar
• 0,5 tspBlack pepper (freshly ground)
• 1 pinchSea salt
• 500 gCrushed ice
• 1 pieceLemon

Preparation

1. 1Peel the shallots and dice them very finely and uniformly.
2. 2Mix the diced shallots with the red wine vinegar, freshly ground black pepper, and a pinch of sea salt in a small bowl.
3. 3Let the mignonette rest for at least 10 minutes so the flavors can fully develop.
4. 4Cover a large serving platter evenly with the crushed ice.
5. 5Carefully shuck the oysters with an oyster knife, remove the top shell, and check for any shell fragments, taking care not to lose the precious oyster liquor.
6. 6Arrange the oysters on the bed of ice and serve them with the mignonette sauce and lemon wedges.