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Le Chaudron recipe
Huitres chaudes au champagne
Warm oysters in Champagne sauce
⏱ 25 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
24large Pacific oysters
300 ml (1¼ cups)brut Champagne
200 ml (¾ cup)thick crème fraîche
3shallots, finely chopped
50 g (2 oz)unsalted butter
1bunch of chives, chopped
1 pinchfreshly ground pepper
- 24 large Pacific oysters
- 300 ml (1¼ cups) brut Champagne
- 200 ml (¾ cup) thick crème fraîche
- 3 shallots, finely chopped
- 50 g (2 oz) unsalted butter
- 1 bunch of chives, chopped
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Shuck the oysters carefully with an oyster knife, holding the shell in a folded towel to protect your hand.
- Strain the oyster liquor into the sauté pan through a fine-mesh strainer.
- Cut the oysters free, keeping the deep shells for serving.
- Soften the chopped shallots in melted butter for 3 minutes without browning.
- Pour in the Champagne and the oyster liquor and reduce by half over high heat.
- Whisk in the crème fraîche off the heat and put the oysters back in their clean shells.
- Spoon the Champagne sauce over and bake for 4 minutes at 220 °C (425 °F) fan until golden.
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