Gratinee Girardeau oysters in Champagne - served in their shells.

Bernard Constantin
Restaurants Larivoire "Rillieux-la-Pape (69)

Serves 4


  • • 24 No. 2 special Gillardeau oysters
  • • 1 shallot
  • • 1 glass of Champagne
  • • Pepper (no salt)
  • • 1/4 litre cream
  • • 4 egg yolks
  • • fish veloute
  • • whipped cream
  • • coarse salt


Open the oysters, retaining the oyster water, wash the shells and set aside.

Whisk the egg yolks with 3 tablespoons of water, on the hob or in a bain-marie.
After it has emulsified, add a few knobs of butter and set aside.
Whip 10 cl of cream and set aside.
Put the oysters in a skillet with champagne, shallots, oyster water, pepper, bring to a boil and remove immediately.

Arrange the shells on a tray of salt, put the oysters in them and lower
the heat.
Add cream,reduce further and add the fish velouté to thicken.

Remove from heat and stir the sabayon and the whipped cream
into the sauce.
Put the oysters into the oven.

Top each oyster with sauce and place under a salamander or grill;
the oysters will brown instantly.

Arrange the oysters on a bed of coarse salt on a plate and serve.