Recipe: Oyster Tartare

1 Empty the first water from the oysters then remove them from their shells and pour into a small bowl with the second water rendered.

2 In a saucepan put your shallots your white wine and the oyster water brought to a boil add your agar-agar and let cool.

3 Then chop your oysters put them back in your bowl and add your white wine reduction almost cold, half of the minced chives and a pinch of wasabi.

4 Mold in 4 small flexipan molds (spheres or rectangles) and place in the refrigerator.

5 Prepare your cream, pour it into a bowl with the grapefruit slices cut into small squares salt and pepper then add the chives.

6 Presentation: Unmold your tartares in the middle of the plate and pour a little cream around, all that will be left is to sprinkle a few capers on top.