Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Fine oysters

Fine oysters

with the cuvée ArraKis · Brut Nature Grand Cru

Fine de claire oysters, natural with shallot mignonette
Recipe 01

Fine de claire oysters, natural with shallot mignonette

Time · Prep 15 min · Cook 0 min · serves 4

Ingredients

  • 24 fine de claire oysters no. 3
  • 2 pink shallots
  • 6 tbsp white wine vinegar
  • 4 tbsp cold water
  • 1 turn of freshly ground black pepper
  • 1 lemon (optional)

Method

  1. Open the oysters at the last moment, discard the first liquor, detach the muscle, and allow to rest a few minutes until they fill with a second liquor.
  2. Peel and finely mince the shallots and place in a small bowl.
  3. Add the white wine vinegar, cold water, and a little black pepper; stir and leave to macerate for 10 minutes.
  4. Serve the oysters very cold on a bed of crushed ice, with the mignonette on the side and a few lemon wedges for those who wish.

Why the pairing works. The clean salinity of the fine de claire oysters and the acidity of the mignonette align with the tension of the brut nature while allowing the structure of Bouzy Pinot Noir to express itself.

Lightly warmed fine de claire oysters with lemon butter and seaweed
Recipe 02

Lightly warmed fine de claire oysters with lemon butter and seaweed

Time · Prep 20 min · Cook 5 min · serves 4

Ingredients

  • 24 fine de claire oysters no. 3
  • 60 g cold unsalted butter
  • 1 lemon (juice)
  • 1 tbsp thick crème fraîche
  • 2 tbsp dried seaweed flakes
  • White pepper, fleur de sel

Method

  1. Shuck the oysters, detach the muscle keeping the flesh and liquor in the deep shell, straining if necessary to remove any shell fragments.
  2. Preheat the oven to 180°C, arrange the oysters in a baking dish on a bed of coarse salt to keep them level.
  3. Quickly whisk the cold diced butter with the lemon juice and crème fraîche to form an emulsified sauce; season with white pepper.
  4. Spoon a small amount of lemon butter onto each oyster, sprinkle with seaweed flakes, and bake for 3 to 4 minutes, just enough to warm through without cooking.

Why the pairing works. The delicate richness of the lemon butter and the briny note of the seaweed engage with the minerality and directness of a Bouzy Grand Cru brut nature without masking the oysters' natural finesse.

Other pairings of this cuvée

Discover the cuvée ArraKis ← All pairings