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Oysters & Rodenbach

Crispy oyster with algae powder served on foie royale with crispy caramel, Roquefort, and a Rodenbach beer reduction.

Ingredients

Panko
Oysters
Roquefort
Algae powder
Cane sugar
Flour
Egg white
Duck liver
100gBrown soft sugar
Cress
500mlRodenbach Alexander

Preparation

  1. Open the oysters and pat them dry.
  2. Coat them in flour, egg white, and panko mixed with seaweed powder to taste.
  3. Fry briefly until crispy.
  4. Slice the foie gras into thin slices and let them freeze lightly.
  5. Caramelize with cane sugar before serving.
  6. Boil the Rodenbach beer with brown sugar until reduced to 2/3 and let cool.
  7. Serve everything with fresh cress and Roquefort.