“This is one of my signature dishes; it's always featured on the menu of my restaurant, Sur Mesure. An alliance between two worlds, between two continents: the neutral sweetness of soy meets the brute strength of truffle and oyster.”
Step 1: Foam
Shuck the oysters, detach them from their shells, and drain in a tea strainer to collect their juices.
Peel and finely chop the shallots. Cut off the parts of the mushroom stems that are covered in soil, then wash the mushrooms. Brush the truffle and cut six slices using a mandoline. Weigh out 3/4 ounce (20 g) of truffle and chop it. Set aside the rest. To clean the truffle, use a medium-hard toothbrush that will allow you to wash the skin while preserving its flavor and the fullness of its aroma.
This recipe was originally published in "My Best Marx" (Éditions Alain Ducasse). See all credits
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