Oyster
Course I of XII · Autumn 2026
The tide, held for a moment. Cold buttermilk shaved over a Gillardeau oyster until it falls like late snow, and a single green line of dill.
01Ingredients & producers
Oyster
Gérald Gillardeau, Famille Gillardeau
Marennes-Oléron
Buttermilk
Hélène Gaudry, Maison Gaudry
Normandy
Dill
Camille Ferrand, Les Jardins de Sauvage
Yvelines
02Pairing
Muscadet “Clos des Briords” 2019, Domaine de la Pépière
Zero-proofSea fennel and green apple pressing
03Allergens
Contains molluscs and dairy. The kitchen can adapt this course for most requirements with notice at the time of booking.