Recipe by Ricardo Chaneton, Founder of MONO (awarded with 1 Michelin Star)
Tarbouriech Oyster / Banana / Oaxacan Mezcal
Ingredients (Serve: 4)
1. For the Tarbouriech Oyster
Tarbouriech oyster No. 1 4pc
Oaxacan mezcal 50g
Oyster water20g
2. For the Shallot Chantilly
35.1% Cream 20g
Camargo sherry vinegar 2g
Apple cider vinegar 1.5g
Table salt 0.2g
3. For the Banana Salad
Thinly sliced banana flower 2g
(Soaked in lemon water)
Fresh banana, diced (brunoise) 20g
Thinly sliced shallot 0.4g
Thinly sliced ginger 0.8g
Ground Espelette chili 2g
Fresh lime juice 1g
N/Q cooking olive oil
N/Q fleur de sel
N/Q white peppe
4. For the Garnish
Bubu arare (Japanese crispy rice) 4g
Slices of fresh banana per pax x6
N/Q lime zest
Borage flowers 4pc
How to Cook:
1. For the Tarbouriech Oyster
Place the mezcal, oyster water, and oysters in a flat tray. Steam in a Gaggenau oven at 65 degrees Celsius for 4 minutes. Remove the tray and transfer the oysters to another flat tray lined with M-fold paper. Dry the oysters and allow them to cool.
2. For the Shallot Chantilly
In a mixing bowl, combine all ingredients and whisk until soft peaks form.
3. For the Banana Salad
Heat a non-stick frying pan and add cooking olive oil over medium heat. Add shallots, ginger, and Espelette chili, sautéing until fragrant. Add the drained banana flower and cook until the moisture is reduced. Deglaze the pan with lime juice and season with fleur de sel and white pepper.
4. For the Plating
Spread shallot chantilly on each plate.
Place bubu arare on top of the shallot chantilly.
Lay 2 slices of fresh banana on top of the cream and crispy rice.
Butterfly each oyster, stuff with the banana salad, and close it as if it were never cut.
Use a microplane to zest lime over the top of the oyster.
