Oysters, red beetroot and confit lemon

Pascal Barbot


For 4 people

1 dozen n°3 oysters
2 raw red beetroots
freshly ground pepper
1 grey scallion, 1 spoonful of red wine vinegar
2 extra yellow lemons, 50 g of sugar, 50 g of olive oil

For the marinade
100 g of sugar
200 g of white wine vinegar
300 g of water
1 bay leaf
3 juniper berries
2 cloves
6 peppercorns
1 cinnamon stick
zest of 1 orange



Cook the red beetroots in their skin, English-style. Peel and set to one side. Make the marinade. Pour the hot marinade over the beetroots and wait for a few hours. Cut the beetroots and store.

Cut the lemons into quarters and take 6. Make a sugar and water syrup. Add the olive oil to the syrup and leave the lemon to marinade as a confit for about two hours.

Place the oysters in a vacuum pack and immerse in water at 60°C for about 10 minutes. Open the oysters and serve with the beetroots and confit lemon quarters.


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Pascal Barbot

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