St. Lawrence oysters are at their best in cool weather — from fall through spring, when cold waters concentrate their briny, creamy flavour. To accompany them, nothing beats a bright mignonette that cuts through the iodine. This version calls on prickly-ash pepper, a wild spice with distinctly citrusy notes that tingles the tongue on the finish, much like Sichuan pepper. An unexpected pairing that wakes up the oyster in a whole new way.
This very simple recipe was developed by Ardence, a duo of cooks who share our passion for local cuisine.
Ardence is made up of Julien Ricoul and Mathis Gaudet, two young ITHQ graduates driven by the same desire: to create a contemporary, vibrant, rooted and bold Québécois cuisine. Ardence aims to push gastronomy further while bringing it closer to you. The two cooks trained in some of Québec's finest restaurants, including Sabayon, Mon Lapin, La Tanière and Chez Jean-Paul. The duo offers in-home dining experiences, cocktail dinners and ephemeral events. Ardence regularly collaborates with potters to enhance the aesthetic of the dining experience.
For a dozen oysters
Ingredients
- 1 French shallot
- ¼ cup red wine vinegar
- ½ tsp prickly-ash pepper
Preparation
- Finely dice the French shallot into a brunoise (as fine as possible).
- Crack the prickly-ash pepper using a mortar or the back of a pan.
- Combine all ingredients and let infuse for a minimum of 2 hours.
Serve on fresh oysters.
