Serves: 5

If you’re a big fan of oysters, then you likely know that fresh, high quality ones don’t need any sort of garnish. But if you’re having more than a few oysters, it’s fun to switch it up and add a sauce and our favourite is this pomegranate sauce vierge.


For the pomegranate sauce vierge

  • 1¼ oz. (35 g) Granny Smith apple
  • 3½ oz. (100 g) Muscat grapes
  • 1 pomegranate
  • 1 tbsp (10 g) goji berries
  • 4 tsp (20 ml) lime juice
  • Generous ¼ cup (65 ml) pomegranate juice
  • 2½ tsp (12 ml) pumpkin seed oil
  • 2½ tsp (12 ml) olive oil
  • Scant ½ tsp (2 g) fine salt
  • ½ tsp (1 g) ground black Sarawak pepper

For the oysters

  • 5 oysters, preferably Fine de Claire

To serve

  • 2½ tbsp (10 g) thinly sliced scallion
  • Coarse sea salt
  • Olive oil
  • Persinette cress and red-veined sorrel leaves


For the pomegranate sauce vierge

1Peel the apple, cut it into 1/16-in. (2-mm) dice (brunoise), and place in a large bowl.

2Peel the grapes, remove the seeds, and cut each into eight pieces.

3Add to the apple. Peel the pomegranate, remove the seeds, and add 2¾ oz. (75 g) to the apple and grapes.

4Add the remaining sauce vierge ingredients and stir to combine. Taste and adjust the seasoning, as necessary.

5Cover and let marinate for at least 2 hours in the refrigerator.

For the oysters

1Preheat the oven to 200°F (100°C/Gas Mark ¼) on steam setting, if available.

2Place the oysters on a baking sheet and bake until their shells open (about 1¾ minutes).

3If you do not have a steam oven, open them using an oyster knife (see Chefs’ Notes).

4As soon as the oysters are open, remove them from their shells and place in a saucepan with their liquor. Save the five rounded bottom shells, discarding the flat top shells.

5Warm the liquor to about 149°F (65°C) so the oysters poach. As soon as their edges begin to curl, remove the oysters from the heat. Let cool in their liquor, then chill until serving.

To serve

1Wash the bottom oyster shells in hot water and dry them thoroughly.

2Stir the scallion into the pomegranate sauce vierge and spoon a little into each shell.

3Drain the oysters and place on the sauce.

4Make a mound of coarse salt on each serving plate and nestle the oyster shells into it.

5Drizzle with a little olive oil and garnish with cress and sorrel leaves.


  • To open oysters in the traditional way, wrap a dish towel over one hand for protection. Place an oyster, rounded shell down, on a board, and press down firmly to hold the oyster in place. Using an oyster shucking knife, which has a short, thick, pointed blade that will not break under pressure, place the tip of the knife at the base of the “hinge.” Twist the tip of the knife firmly to work it between the two shells, then lever the blade upwards or twist it to break open the “hinge.” Slide the knife under the top shell to remove it and release the oyster.

Extracted from Fruits and Nuts: Recipes and Techniques from The Ferrandi School of Culinary Arts by FERRANDI Paris (Flammarion, 2021).

Photography © Rina Nurra



Please enter your comment!
Please enter your name here