Oyster Tarte Tatin

Preparation

Oyster

1. Open and clean the oyster.
2. Strain the oyster liquid and boil it to remove any impurities.
3. Clean the oyster meat and chill it in a blast chiller.

Apple

1. Juice green apples to use the juice later for the aspic and the reduction.
2. Dice some of the apples to use for plating.

Tarte Tatin Tuille

1. Heat 5 g pickled lemon powder, 150 g glucose, and 150 g fondant sugar.
2. Bring the mixture to 160°C.
3. Pour onto a tray, flatten, and let it cool until solid.
4. Break the solid caramel and blend for 7 seconds.
5. Spread the powder onto a Silpat and draw the desired shape.
6. Use a blow torch to melt and form the crispy tuille.

Plating

1. Add aspic to the oyster shells, followed by apple dices, pickled lemon powder, and rehydrated sea grapes. Let it set in the fridge.
2. Place the cleaned oyster meat and add apple reduction.
3. Cover with the crispy tuille and seal it using a blow torch.

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