Where the sea meets the land


(For 4 portions, based on 3 oysters per person)

  • 2 punnets Adji Cress
  • 4 Citra Leaves
  • 12 native oysters
  • 1 tbsp finely chopped shallots
  • 2 tbsp red wine vinegar


  • Mix the finely chopped shallots with the red wine vinegar. 
  • Open each oyster, divide the vinegar shallots mix among them and serve with Adji Cress and one leave of Citra Leaves per portion. 
  • The idea is to eat the oysters with the cress and one petal of Citra Leaves per oyster. 
  • The sourness of the Citra Leaves is ideal to eat with oysters. 
  • Enjoy. 


Recipe: Franck Pontais

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