From tabasco to samphire, restaurateurs' advice for enjoying oysters in all sauces. The reigning world champion of hare à la royale has just added his favorite to his menu, an ultra-meaty Prat Ar Coum seared in brown butter and topped with White butter.
Tradition dictates that the consumption of oysters is limited to the months in “bre”: our ancestors instinctively understood that the rise in summer temperatures caused what we did not yet call “bacteria” to proliferate.