Introduction

One of my favorite products ever, oysters, play an important role in this masterclass which is all about shellfish. A crucial skill that you learn in this masterclass is therefore shucking oysters like a professional. In addition to several types of oysters, razor clams and green mussels are used for outstanding creations. These products are all popular in Brittany, where I am from. Therefore, I was able to use my own memories for this masterclass and make the recipes authentic and personal.

In this masterclass, three different sizes of oysters are used for three completely different recipes. N.0 is grilled on the barbecue and covered with furikake, N.2 is served with an interesting sea water foam and finally, N.4 is presented in a new and refreshing way with a sweet apple ginger granita. What these three preparation methods have in common is that they deviate from classic shellfish preparation methods as known in Brittany and other parts of the world.

In the lessons of this masterclass, a unique compromise between tradition and modernity is presented. This can among others be found in the usage of exotic components from Japan and techniques such as the marinières way of preparation and the use of the robata barbecue.

Other interesting components which you will come across in this masterclass are the sea foam which takes you straight back to the ocean with its taste, and burnt leek served with razor clam ceviche. The oyster dishes in this masterclass are designed to be enjoyed to the fullest, therefore slow consumption in several bites is strongly recommended. When eating slowly, the sensory experiences will be mind-blowing.