JEAN IMBERT
JEAN IMBERT
Veuve Clicquot's Solaire Tables, with Jean Imbert
World-renowned chef Jean Imbert welcomes us to his cabin in Brittany, where he puts the finishing touches on a table for six. He shares his vision on the art of hospitality, some tips on preparing a festive table, and his exquisite menu!
Oysters with Champagne Sabayon
Ready to take notes?
Discover the recipe below!
Ingredients for 6 people:
- 36 oysters
- 8 egg yolks
- 60g salt butter
- 25cl of Champagne
1 - Open the oysters.
2 - Separate the yolks from the whites of the eggs.
3 - Pour the yolks into a saucepan with a drizzle of water.
4 - Whisk vigorously, over low heat, until the preparation whitens. Add the melted butter, then the champagne, whisking constantly.
5 - Continue whisking vigorously until the sabayon begins to rise and becomes creamy.
6 - Let cool and spread over the oysters. Serve immediately.
