{"id":48319,"date":"2021-12-02T16:46:26","date_gmt":"2021-12-02T15:46:26","guid":{"rendered":"https:\/\/bassin-arcachon.com\/\/?p=48319"},"modified":"2024-10-24T07:56:27","modified_gmt":"2024-10-24T05:56:27","slug":"christmas-oysters-home-port-version-the-recipe","status":"publish","type":"post","link":"https:\/\/bassin-arcachon.com\/en\/les-huitres-de-noel-version-port-dattache-la-recette\/","title":{"rendered":"Christmas oysters: the recipe!"},"content":{"rendered":"

On the Arcachon Bassin<\/strong>, we have 3 passions<\/strong> (admitted): cycling, local products and Christmas<\/strong> ! So when we learn that the chef Fabrice Bugaud<\/strong> booked us a delicious oyster recipe<\/strong> for the holidays, we quickly knock on the door. Tie them aprons<\/strong>, take out the fines herbs<\/strong> and get ready to to wow<\/strong> your guests. We meet in food<\/strong> !<\/p>\n\n\n\n

In the mood for food<\/h2>\n\n\n\n

2010, Fabrice and Joelle Bugaud<\/strong> discover during their holidays<\/strong> the unique charm of Bassin<\/strong>. The mayonnaise takes hold immediately: the couple fall in love with the in Cap Ferret<\/strong> and decides to put his suitcases (and his utensils) at Claouey<\/strong>.<\/p>\n\n\n\n

At the gates of peninsula<\/strong>, the restaurant is now considered a greedy toll<\/strong> before starting his stay as it should.<\/p>\n\n\n\n

\"-<\/h2>\n\n\n\n

Authentic otherwise nothing!<\/h2>\n\n\n\n

Their cuisine? A scholar mixed<\/strong> of requirement, simplicity and generosity<\/strong> which gives each of its dishes a little taste of " come back<\/strong> ". And here we go again! Offering your guests dishes refined<\/strong> in a friendly atmosphere and warm<\/strong>, this is Fabrice's trademark.<\/p>\n\n\n\n

His love of beautiful product, the chef takes it from his training with the greatest of which <\/strong>Jacques<\/strong> Lameloise in Chagny and G\u00e9rard Boyer in Reims (starred chef, himself<\/strong> at the Terrasses de Lyon in 95).<\/p>\n\n\n\n

block of cod<\/strong> roasted chorizo, creamy risotto, head of veal<\/strong> or duck breast with honey: here we work fresh<\/strong>, house and season<\/strong> to guarantee each service a plate<\/strong> unique and authentic<\/strong>. It's said!<\/p>\n\n\n\n

Our advice: <\/strong>Let yourself be tempted by the beef tartare with oysters, the chef's signature dish.<\/p>\n\n\n\n

\"-<\/figure>\n\n\n\n

 In the kitchen or at home, Fabrice never lacks inspiration<\/p>\n\n\n\n

Chef Fabrice Bugaud's recipe \ud83e\uddaa\ud83d\udd25<\/h2>\n\n\n\n

Arguin oysters with candied shallots and balsamic vinegar, candied apples <\/em><\/h2>\n\n\n\n

The ingredients:<\/h3>\n\n\n\n
    \n
  • 12 oysters n\u00b02 from the Banc d'Arguin (obviously!)<\/li>\n\n\n\n
  • 120 grams of chopped shallots<\/li>\n\n\n\n
  • 36 grams of white vinegar<\/li>\n\n\n\n
  • 36 grams of balsamic vinegar<\/li>\n\n\n\n
  • 60 grams of white wine<\/li>\n\n\n\n
  • 2 grams sheet gelatin, either 1 sheet or 2 1\/2<\/li>\n\n\n\n
  • 2 apples<\/li>\n\n\n\n
  • 1 knob of butter<\/li>\n\n\n\n
  • 4 pinches of sugar<\/li>\n\n\n\n
  • Chive<\/li>\n<\/ul>\n\n\n\n
    \"-<\/figure>\n\n\n\n

    We are launching!<\/h3>\n\n\n
    \n
    \"-<\/figure>\n<\/div>\n\n\n

    Step<\/strong> 1 <\/strong>\u2013 Gently open your oysters
    2nd step<\/strong> \u2013 Finely chop the shallots
    Step 3<\/strong> \u2013 Mix with the balsamic vinegar in a saucepan
    Step 4<\/strong> \u2013 Add the white wine
    Step 5 <\/strong>\u2013 Add the white vinegar<\/p>\n\n\n\n

    <\/div>\n\n\n
    \n
    \"-<\/figure>\n<\/div>\n\n\n

    Step 6 <\/strong>\u2013 Reduce to low heat almost dry<\/span>
    Step 7 <\/strong>\u2013 Collect the water from the oysters and strain it<\/span>
    Step 8 <\/strong>\u2013 *<\/span>Steep the oysters in their juice <\/strong>
    *Stiffen<\/strong> an oyster is to poach it for a few seconds in a saucepan. It was nothing !
    Steps 9<\/strong> \u2013 Wet the gelatin sheet with cold water
    10 steps<\/strong> \u2013 Stir into hot oyster juice
    Steps 11<\/strong> - To mix together<\/p>\n\n\n\n

    <\/div>\n\n\n\n

    Is it good for you? Let's train!<\/h3>\n\n\n
    \n
    \"-<\/figure>\n<\/div>\n\n\n

    Step 12<\/strong> \u2013 Place the shallot \/ balsamic vinegar \/ white wine mixture in the empty oyster shell
    Step 13 <\/strong>\u2013 Add the oysters on top
    Step 14 <\/strong>\u2013 Pour the slightly warm jelly over the oyster
    Step 15<\/strong> \u2013 Cut the apples into small cubes. Add a knob of butter, 4 pinches of sugar and fry without browning. Do you have Granny Smiths? Leave them plain to preserve their acidity. Place the diced apple on the oyster, garnish with sprigs of chives.
    Step 16 <\/strong>\u2013 Book cool
    Step 17<\/strong> \u2013 Be proud of yourself!<\/p>\n\n\n\n

    \"-<\/figure>","protected":false},"excerpt":{"rendered":"

    Sur le Bassin d\u2019Arcachon, on a 3 passions (avouables) : le v\u00e9lo, les produits locaux et No\u00ebl ! Alors quand on apprend que le chef Fabrice Bugaud nous a r\u00e9serv\u00e9 une […]<\/p>\n","protected":false},"author":13,"featured_media":48335,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","footnotes":""},"categories":[2132],"tags":[],"class_list":["post-48319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/le-port-attache-siba-agence-les-conteurs-73.jpg",1500,1000,false],"thumbnail":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/le-port-attache-siba-agence-les-conteurs-73-150x150.jpg",150,150,true],"medium":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/le-port-attache-siba-agence-les-conteurs-73-600x400.jpg",600,400,true],"medium_large":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/le-port-attache-siba-agence-les-conteurs-73-768x512.jpg",768,512,true],"large":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/le-port-attache-siba-agence-les-conteurs-73-1024x683.jpg",1024,683,true],"1536x1536":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/le-port-attache-siba-agence-les-conteurs-73.jpg",1500,1000,false],"2048x2048":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/le-port-attache-siba-agence-les-conteurs-73.jpg",1500,1000,false],"trp-custom-language-flag":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2020\/12\/le-port-attache-siba-agence-les-conteurs-73-18x12.jpg",18,12,true]},"uagb_author_info":{"display_name":"Marine, ambassadrice du Bassin d'Arcachon","author_link":"https:\/\/bassin-arcachon.com\/en\/author\/marineles-conteurs-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Sur le Bassin d\u2019Arcachon, on a 3 passions (avouables) : le v\u00e9lo, les produits locaux et No\u00ebl ! Alors quand on apprend que le chef Fabrice Bugaud nous a r\u00e9serv\u00e9 une […]","_links":{"self":[{"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/posts\/48319","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/comments?post=48319"}],"version-history":[{"count":1,"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/posts\/48319\/revisions"}],"predecessor-version":[{"id":68040,"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/posts\/48319\/revisions\/68040"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/media\/48335"}],"wp:attachment":[{"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/media?parent=48319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/categories?post=48319"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bassin-arcachon.com\/en\/wp-json\/wp\/v2\/tags?post=48319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}