Oysters in Champagne

This is very grand, from the Château de Saran, near Epernay in France, which belongs to the famous Moët & Chandon.


  • 36 oysters
  • cup good fish stock
  • cup non-vintage Champagne
  • 3 tbsp truffle juice (optional)
  • cup heavy cream or crème fraîche
  • 4 tbsp unsalted butter, cut into small pieces


Shuck the oysters, keeping the deep half shells. Put them in a casserole with their liquor and set over a low flame until the liquid whitens. Remove the oysters from the pan with a slotted spoon and keep warm.

Add to the casserole the fish stock, Champagne, and truffle juice, then cook to reduce by a third. Stir in the cream and reduce again until you have a rich sauce the color of ivory. Enrich with the butter, stirred into the sauce little by little.

Place an oyster into each shell, cover it with the sauce, and serve at once.