Oysters, Black Garlic, and Frosted Grapefruit Recipe

For 4 people

Difficulty: Medium

Preparation Time: 20 minutes

Freezing Time: 2 hours

Ingredients :

• 20 g of Albert Ménès Black Garlic Confit
• A pinch of Albert Ménès Voatsiperifery Wild Pepper
• A pinch of Albert Ménès Lemon Zest
• 1 grapefruit
• 2 limes
• 5 g of sugar
• 12 oysters
• A drizzle of olive oil

Preparation :

Squeeze the grapefruit and limes. Mix 200 ml of grapefruit juice, 100 ml of lime juice, 5 g of sugar, and a pinch of Albert Ménès lemon zest. Place in the freezer for 2 hours until it becomes a hard block. Use a fork to scrape it into a granita and then keep it in the freezer.

Open the oysters and detach them from their shells. Take a third of these and roughly chop them. Season with olive oil, black garlic confit, and Albert Ménès wild pepper. Place this mixture at the bottom of an empty oyster shell, cover with a whole oyster, and then finish the plating by adding a spoonful of the granita.

Serve and enjoy immediately.

Chef's tip: for a professional plating, place two tablespoons of Guérande salt at the bottom of a flat plate to hold the fresh oyster shells in place.