Oyster Velouté

As promised finally the famous Oyster Velouté.
This recipe is from a good friend of my brother. He has the most idyllic bed and breakfast in Charente, France: Logis De Puygaty. I haven’t been there yet, but it’s definitely on my top 10 places to visit. And the reputation is immense.

The owner is not only lucky to have such a beautiful domain, he is also an excellent chef! With his table d’hôte he indulges you with exquisite and mostly sinful cuisine. For example he makes French fries in goose fat!

So without further ado I present to you his soup or should I say shooter?
You should note that his specific instructions are: it’s forbidden to use water, only alcohol and oyster juice.
You just have to admit that’s living the dream!

PS: sorry no pics this time as I’m on my way to the magic Swiss Alps for a well deserved week of
100% bliss and ski!

Oyster Velouté au Pinau
By Pierre Casteleyn
serves 6
1 celery stick
2 shallots
1 carrot
1/2 fennel bulb
30g of butter
1L of dry white wine
200ml of cream
250ml of Pineau de Charente
100ml Ricard
18 oysters
handful of parsley

Cut all the vegetables in small brunoise. Take a large pan, add the butter and the vegetables and put on a medium heat.
Glaze until the delicious aroma’s evaporate and the shallots become translucent.
Add the wine, the Pineau and the Ricard to the vegetables. Let is simmer for 15 min. Bring to a boil for five minutes.
Meanwhile open the oysters, reserve the liquid and the meat that sticks to the top shell. Put 3 oysters in each serving bowl.
Filter the juice and add together with the top meat to the soup.
Bring the soup up to temperature again and finally add the cream little by little.
Mix everything in a blender until you have a silky velouté.
Finish off with some chopped parsley
Pour the velouté over the oysters and serve immediately. Enjoy with an ice cold glass of Pineau des Charentes.