Photos, recipes and styling by Béatrice Peltre

Freshly plucked from the pristine waters of Massachusetts, these briny gems are destined to be transformed into a mouthwatering masterpiece. My preference is to serve oysters raw, enhancing their flavors with an Asian-inspired shallot vinaigrette infused with hints of ginger. I recommend three per guest, but can it ever be truly enough?

Serves 8 (3 oysters per guest)

24 fresh oysters

FOR THE VINAIGRETTE:
2 tablespoons lime juice
2 tablespoons sherry vinegar
1 teaspoon roasted sesame oil
1 teaspoon finely grated ginger
1 small shallot, finely chopped
½ tablespoon minced cilantro
½ tablespoon minced chives
sea salt and pepper
dash of sumac

In a small bowl combine the lime juice, sherry vinegar, sesame oil, ginger, shallot, cilantro and chives. Season with salt and pepper and add a dash of sumac. Shuck the oysters (carefully!) and place them on a serving platter lined with a bed of ice. Serve with the vinaigrette.

This recipe appeared in the Winter 2024 issue as part of a larger story, L’Apèro Français.