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