We present you with another recipe from Chef Nicolas Conraux : a delicate assemblage of many iconic Brittany products: oysters, seaweed, butter, buttermilk and buckwheat!

They will be served at our gastronomic gala dinner on Friday 7th December, we hope you will join us !


Recipe from chef Nicolas Conraux: Buckwheat Oysters

Ingredients (for 4 people):

20g flour of roasted buckwheat
20g of clear chicken stock
25g of butter
10g of buttermilk
12 oysters N ° 2
100g of heavy cream
Xéres vinegar
Buckwheat pancakes
Dulsé seaweed
Pink onions

  1. Buckwheat velouté

In a medium saucepan, combine the roasted buckwheat flour and clear chicken stock. Cook over medium heat, stirring with a whisk. When the flour is cooked, add the buttermilk and the butter. Mix with a blender to lighten the soup and adjust the seasoning with salt and sherry vinegar.

  1. Cream quenelles

Put the cream in a bowl and whip it in firm consistency, season to taste.
Chop the shallots and the dulsé seaweed and add to the whipped cream.

  1. Prepare the oysters

Poach oysters in boiling water for about 1 minute, open and shuck keeping muscle, then drain.

  1. Fried shredded pancakes

Mince the buckwheat pancakes in thin strips and fry, drain and season immediately.

  1. Serve

Arrange the oysters in the 4 soup plates then add cream quenelles.  Arrange the fried shredded pancakes on top. Finally, gently pour the buckwheat velouté on the side.

Restaurant La Butte