Grilled Oysters with Pine Needles by Marvin Lance

Grilled Oysters with Pine Needles by Marvin Lance from Restaurant Le Saint Nicolas, Megève, France:

Marvin Lance, a chef at Le Saint-Nicolas in Megève, brings a special dish combining his love for the sea and the mountains. Inspired by his dad from Bretagne and his love for the alpine region, he created this simple yet unique grilled oyster dish.

Ingredients:

  • Fresh Amélie oysters
  • Pine needles
  • Butter
  • A bit of sauvignon blanc wine
  • Pepper to taste

This dish blends the taste of the ocean with the fresh aroma of pine, making it a tribute to Marvin’s heritage and his culinary journey.

Oysters pack a nutritional punch that benefits us all year round

Just because the festive season has come to a close doesn’t mean we should stop enjoying the delicacies it brings, especially oysters. Far from being just a holiday treat, oysters pack a nutritional punch that benefits us all year round.

Take, for instance, the humble oyster. Not only is it a treat for the taste buds, but it’s also a powerhouse of essential nutrients. Rich in zinc, it’s a guardian for your eyes, protecting the retina and ensuring your vision stays sharp. The vitamin B12 content is another feather in its cap, acting as a shield against memory loss and keeping your cognitive functions in check.

But that’s not all. Oysters are brimming with iodine, iron, phosphorus, and magnesium – a cocktail of minerals that fortify your body in various ways. And when it comes to protein, a dozen of these shellfish, particularly the No. 3 size with their flesh and natural juices, can rival a 100-gram steak. They even match a glass of milk in providing your daily calcium needs.

The marvels of oysters extend beyond their flesh. In the world of high-end cosmetics, nothing from the oyster goes to waste. Extracts and powdered shell find their way into skincare products, offering a touch of luxury and the promise of rejuvenation.

So, the next time you think of oysters, remember they’re not just for special occasions. They’re a year-round treasure trove of health benefits, and even their shells carry a touch of elegance into the world of beauty.

Source : “Les Echos”. Link here.

Grilled Oysters with mortadella from Emmanuel Conte

Recipe: Grilled Oysters with mortadella from chef Emmanuel from Chalet Lupo in Megève.

Ingredients:

  • Fresh oysters
  • Garlic
  • Shallots
  • Fresh parsley
  • Unsalted butter
  • Olive oil
  • Water from the oysters
  • Mortadella, cut into small cubes
  • Croutons

Instructions:

1. Prep the Oysters: Shuck the oysters carefully, preserving their natural water. Set aside.

2. Make the Vinaigrette: In a mixing bol, add olive oil and a small amount of butter. Add garlic shallots and fresh parsley.

3. Combine with Oyster Water:  Add the water from the oysters to infuse the flavors.

4. Prep the Oysters for Grilling: Place the oysters on a grill-safe dish. Spoon a bit of the vinaigrette over each oyster.

5. Add Mortadelle and Croutons: Sprinkle small cubes of mortadelle and croutons over the oysters.

6. Grill: Place the oysters under a hot grill for about 30 seconds, just enough to warm them through and get a slight crisp on the mortadelle and croutons.

7. Serve Immediately: Enjoy these delicious grilled oysters, bursting with the flavors of Chef Emmanuel’s unique touch.

Chef’s Note:  This dish of Grilled Oysters with mortadella is a celebration of flavors, perfect for the opening of the ski season at Chalet Lupo. Pair it with a crisp white wine for an unforgettable experience.

Exclusive event at Juno House, Barcelona

Exclusive event at Juno House, Barcelona.  We are proud to announce that Huîtres Amélie were recently featured at an exclusive event at Juno House, Barcelona’s premier private members’ club for women. Juno House is a unique space where members are both stimulated and supported, thriving in their personal and professional lives.

Our Huîtres Amélie’s presence at this event highlights our commitment to quality and excellence, aligning perfectly with the ethos of Juno House.

 

Our best Mignonette Sauce recipe for fresh Oysters

The ultimate guide to Mignonette Sauce for Oysters is here!  Oysters, with their delicate and briny flavors, have long been considered a delicacy in many cultures around the world. While they’re delicious on their own, pairing them with the right sauce can elevate their taste to a whole new level. One such sauce is the classic mignonette sauce. Dive in to discover its origins, preparation, variations, and tips for serving.

1. Origins of Mignonette Sauce

The term “mignonette” originally referred to a coarse grind of pepper used in the sauce. Despite its French name, many believe that this sauce has English origins. Traditionally, it was a vinegar sauce containing shallots and cracked pepper. It became a favorite accompaniment for raw oysters in the late 19th century, especially in upscale dining settings across Europe.

2. Basic Mignonette Sauce Recipe

While there are numerous variations, let’s begin with the classic recipe of Mignonette Sauce for Oysters.

Ingredients:

  • 1/2 cup of red or white wine vinegar
  • lemon juice
  • 2 finely chopped shallots
  • 1 tablespoon of freshly cracked black pepper
  • A pinch of salt (to taste)

Instructions:

1. Combine the vinegar, lemon juice, finely chopped shallots, freshly cracked black pepper, and salt in a bowl.
2. Mix well and let it sit for at least an hour before serving. This will allow the flavors to meld together.
3. Serve in a small bowl or individual dishes alongside freshly shucked oysters.

3. Variations to the Classic

Over the years, various additions and modifications have been introduced to the basic mignonette sauce recipe, making it even more versatile. Here are some popular variations:

– Citrus Mignonette: Add the zest and juice of a lemon or lime to the basic recipe for a fresh, tangy twist.

– Spicy Mignonette: Add a finely chopped red chili or a dash of hot sauce to the classic recipe for a spicy kick.

– Herbed Mignonette: Fresh herbs like tarragon, chervil, or parsley can be finely chopped and added to the sauce for an aromatic touch.

– Champagne Mignonette: Replace wine vinegar with champagne vinegar for a luxurious and slightly milder flavor.

4. Tips for Serving Oysters and Mignonette Sauce 

1. Freshly Shuck: Always shuck your oysters right before you’re about to serve them. Freshly shucked oysters have a firm texture and a briny liquid that pairs exceptionally well with mignonette sauce.

2. Presentation: Offer a small spoon alongside the mignonette sauce so guests can drizzle or spoon the desired amount on their oyster.

3. Temperature: Serve mignonette sauce cold. It offers a delightful contrast to the salty, room-temperature oyster.

4. Pairing: Consider serving oysters with a crisp, dry white wine or champagne. The acidity from the wine pairs beautifully with the tang of the mignonette and the salinity of the oysters.

Amélie with Chef Ed Baines from restaurant Randall and Aubin

Amélie with Chef Ed Baines from restaurant Randall and Aubin.  We extend our heartfelt thanks to Chef Ed Baines  in London and the talented photographer Lee Blanchflower for collaborating with us on some captivating film and photography content with our Amélie Fine de Claire oysters. Chef Ed’s profound knowledge of oysters has brought our product to life, and we can’t wait to share it with you, stay tuned for an exciting culinary journey!

Huîtres Amélie featured at the magazine “Vinos y Restaurantes”

Huîtres Amélie featured at the magazine “Vinos y Restaurantes”.  Thrilled to share that our oysters Amélie are gracing the pages of the December issue of ‘Vinos y Restaurantes‘ magazine in Spain! It’s an honor to be recognized in this prestigious publication.

“Vinos y Restaurantes” is a Spanish magazine that focuses on the culinary and wine scene. It showcases a range of topics from the latest trends in gastronomy and oenology to features on distinguished restaurants, chefs, and their unique culinary creations.

Our oysters Amélie being featured in this publication is a testament to their quality and the magazine’s recognition of exceptional products in the culinary world.