my cooking

Oysters in an acidic bouillon with sesame
 
Red mullet in spiced butter with tomato
 
Mackerel and pineapple
 
Shrimps and olives, veiled in Zibello bacon
 
calf's head and beans opus
 
Fillet of monkfish, with barberries
 
Eel, ceps with sage and ham
 
Artichoke gnochetti with poutargue
 
Artichauts à la Juive
 
Chestnut and blackcurrant Mikimoto
 
Caramelised brioche slices, coffee, sherry vinegar and raspberries
 
Mango truffle
 
Oysters in an acidic bouillon with sesame
 
I select hollow oysters from Marennes-Oléron because they are fleshy and a great delicacy. The oyster is barely poached in a rolling bouillon, infused with Kombu, dry white wine and orange zest. It is then seasoned with spices and white sesame. This dish is best eaten really fresh. It's a delight.