Oysters and Green Sausages

Freshly opened oysters and hot, grilled sausages, either chipolata or crépinettes, accompanied by a white Graves, is a typically Bordelais concept. The addition of spinach to the sausage meat is not traditional but its natural affinity to things of the sea makes it logical. The alternating bites of hot and cold, moistened by the slightly metallic overtones of the Graves, play together very nicely.

The inspiration for the spinach crépinettes is drawn from the caillettes of the Vauclu