Chef rens’s roasted La Zélandaise oyster with kiwi

Chef Rens developed a 3-course menu for the holidays. As the first in the trilogy, this roasted La Zélandaise is the perfect appetizer. Surprising and refined: roasted La Zélandaise oyster with kiwi gel, smoked vinaigrette, and wasabi crunch. This flavor explosion combines the briny oyster with kiwi and smoked flavors. Chef Rens explains step by step how to impress your guests with this unique dish!

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Oyster with avocado and basil

The soft avocado basil cream lets the briny oyster shine!

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Aguachile with oyster

Aguachile resembles tiger's milk but is slightly different. The concept is similar, with the fish cooking in the aguachile. To avoid overpowering the dish, we used less aguachile. The oyster remains uncooked and is eaten raw!

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Rens’ roasted Oysrí oyster with oyster cream

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Oysters Guinness Granita

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baked oysters

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Eastern oysters

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Autumn oyster

Creating warmth on bleak days: that's what you do with this appetiser

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Oysters with breadcrumbs

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