Jelly oysters

Jelly oysters

A dish made for springtime. The cremant chose for this meal is the Chapput, a bubbly masterpiece that will get your taste buds flowing.




  • 24 oysters size 3
  • 1 cucumber
  • ¼ caramelized lemon
  • 5 chopped chives
  • 1/2 gelatine sheet
  • 1 gr of agar agar
  • 1 spoon of white balsamic vinegar
  • salt, pepper


  1. Peel the cucumber, cut a third and put aside. Blend the 2 other thirds after having taken out the seeds to obtain a thick cucumber juice. Chop the chives and the caramelized lemon. In a sauce pan, add the cucumber juice, chives and lemon and boil for one minute. Put the Gelatine sheet in a bowl of cold water and take the pan off the boil
  2. Stir, season and let cool down.
  3. Open the oysters chop half of them and keep the others in the shells.
  4. Add the cucumber juice to the chopped oysters. Pour 1 cm into a dish, cover with tin foil and keep refrigerated for 30 minutes.
  5. Cut the rest of the cucumber into small cubes, mix in the vinegar and put aside.
  6. Take out the oyster and cucumber jelly from the refrigerator and cut into small pieces. Cover the oysters in the shells with the jelly and top with chive.
Cuvée de Chapput Crémant de Bordeaux Brut

Which wine to choose?

Cuvée de Chapput Crémant de Bordeaux Brut