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Warm oysters on potimarron coulis with Tomme de Savoie foam

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  • Cheese :

    Tomme de Savoie
  • Dish type :

    Main, Starter
  • Season :


Ingredients - for 4 persons

  • 150g whole milk Tomme de Savoie, grated
  • 4 no. 2 “special” oysters
  • 1 potimarron (chestnut-flavoured pumpkin)
  • Olive oil
  • ½ litre vegetable stock
  • Salt & pepper


  1. Potimarron coulis: Peel and empty out the potimarron, then cut it into pieces. Place in a saucepan, cover with water, add salt. Leave until it comes to the boil in 10 to 15 minutes. Stir with a dash of olive oil, check the seasoning to taste and keep warm.
  2. Warm oysters: Plunge the whole oysters into boiling water for 2 minutes. Remove them from their shell and keep warm (you can also place them back in the shell just before serving).
  3. Tomme de Savoie foam:
    Bring the vegetable stock to the boil, add in the grated Tomme de Savoie and emulsify in a blender to obtain a frothy mousse.
  4. Place the potimarron coulis and the halved oysters into the empty shells. Pour the Tomme foam on top and serve immediately.