The Oyster Vanderbilt with Daniel Boulud in the kitchens of his new restaurant Le Pavillon.
Fan of this signature recipe that is on the menu.
Here are the ingredients:
- Oyster sauce :
- -1 Shallot
- -30gr Olive Oil
- -100gr White Wine, reserve 10g raw for mixing later
- -1 Clove of garlic crushed
- -2 sprigs of thyme
- -2 Whole oysters in their shells
- -50gr Water
- -20gr Butter
- -25gr Leeks
- -35gr Celery stalk
- -50gr Onion
- -40gr Bacon
- -50gr Yukon Gold Potato
- -40gr Water
- -35gr Liquid cream
- -70gr Fresh cream
- -Salt
- -Pepper
- -10gr White wine
- Parsley crust :
- -115gr Butter
- -50gr Breadcrumbs
- -20gr Almond flour
- -1 bunch of parsley
- -Salt
- Leek fondue :
- -1 Small Leek
- -35gr Butter
- Assemblage :
- -6 St. John’s River Oyster
- -7 tbsp Hazelnut, roasted and chopped
- -1 can of coarse salt (to keep oysters flat during cooking)
Click below to watch the recipe :
