The baked oyster is a less well-known delicacy than its raw counterpart. However, this refined dish has been delighting the taste buds of the French for centuries, even before the Revolution! Fallen into oblivion, it was towards the end of the 20th century that the great chefs brought it up to date and democratized it. Oysters in the oven can be declined to infinity, according to your finds on the market or the products of your region. Ideal as a starter or as an aperitif, the recipe we offer you today will go very well with your winter evenings.

Recipe for 6 people

Preparation time: 40 minutes



  1. Open the oysters and drain the water from two oysters into a bowl, set aside. Chop the shallots and the leek.
  2. In a saucepan, sweat the shallots and leek with the butter over medium-low heat. When the preparation begins to jam, increase the heat and deglaze with white wine. Let reduce to two-thirds then add the water from two oysters, the cream and the water with the soup and broth mixture. Again let reduce until a creamy consistency, it is necessary that the sauce coats the back of a spoon. Pepper with Kâmpôt white pepper
  3. Pour a tablespoon (or more depending on the size of the oyster) of sauce into each of the oysters and preheat your oven to 180 degrees Celsius.
  4. Meanwhile, in a bowl, combine the breadcrumbs and parmesan.
  5. Sprinkle the oysters with the breadcrumb and parmesan mixture and bake for 3 to 5 minutes. Enjoy your food !



For a smoky flavor, opt for smoked white Kâmpôt pepper which will go wonderfully with leek cream.

Oysters being iodized, avoid adding salt at the risk of having too high a salinity.


You can adapt this recipe according to your tastes, by adding the products of your choice. Garlic spinach, pumpkin, curry cream, champagne…

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