Speciales Gillardeau
La Rochelle
France
France’s most renowned oysters are Speciales Gillardeau, which are produced by and named after the Gillardeau family. The company is based near La Rochelle, in Western France, and the oysters are cultivated more than four years following strict rules that have been passed down by four generations. Nine months after birth and a period in containers in oyster parks, they are placed in bags and submerged for more than three years in deep water, rich in phytoplankton, which forms the essential basis of their food intake. Their density is kept deliberately low so that each one is sufficiently well-nourished and has the space required for its growth.
Gillardeau oysters are plump and soft, the scent of the sea drifting out of the opened shell and with a hazel aftertaste. It is no wonder they are ranked among France’s top three premium oysters. What better way to celebrate that than with a Champagne-infused granita?
Champagne, Basil and Apple Granita
- 12 oysters in shell
Granita
- 1 small Granny Smith apple
- 1/2 cup Champagne or sparkling wine
Basil oil (this will make more than you need to use as you wish – lovely for dipping toast)
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
To make the granita, dice apple finely, with the skin, and place in a small blender with the Champagne. Blend until smooth. Pour into a large flat tray and place in freezer overnight.
To make the basil oil, blanch the basil leaves in boiling water for 10 seconds, then plunge into iced water to stop the cooking. Place on absorbent paper and squeeze out water. Chop and place in small blender wiwth the oil, puree until smooth, adding more oil if necessary. If desired, strain through a fine sieve or muslin.
Just before serving, remove the granita from the freezer and scrape into crystals with a fork. Spoon on top of oysters in shell and drizzle with a little of the oil.
Indulge immediately, with a glass of the same bubbles!
