Greek and American Oysters
Proud to present a personal favourite in two different versions. Eating oysters is a great culinary feast. I normally take the opportunity to test oysters from different places as soon as I am given the chance. Best of all, in my opinion is the ones from South African. The oysters from Knysna is magical with a nutty / creamy flavour that is influenced by water from the two oceans. And those from the South African Atlantic coast, which gives a wonderfully fresh taste of fine minerals.
In this menu we used oysters from France. The Greek version is equipped with a mix of olive oil and lemon juice which creates a delicious freshness. The American alternative is equipped with a few drops of lemon, cayenne pepper and finally some organic bread crumbs and butter on top. They may stay in the oven 5 minutes over high heat. Both the dishes were really good and I highly recommend that you offer different versions of oyster dishes at the same time. Wash down the oysters with a glass of ice cold champagne or a delicious Chardonnay from Chablis.