Sunday, December 03, 2006

Eating at "Coquillages" - entrées day 1

Oven baked oysters with herb and garlic butter

I am ashamed to tell you that I am no fan of raw oysters. This as every gourmet tells you that they are a real treat. In spite of this, I decided to try the oven baked oysters served the same way as escargots, baked in the oven with butter, parsley and herbs.

As I had my first oyster, it felt oversalted. When eating the 2nd and 3rd, however, the other tastes came through, but I was not captivated by the dish. As we switched entrées during the meal, my sister loved the oysters prepared this way. For me, however, this dish will not be a favourite memory from this trip.

Moules Farcies Provencal style

The moules in this dish was lightly breaded, buttered, and baked in the oven added garlig and herbs. We both agreed that this way to prepare moules gives a delicious result. For us both this was a perfect hit!

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