This isn’t photogenic, but it was my attempt to reproduce a 3-star chef’s signature dish by Eric Frechon (selling 75 - 80 euro in his restaurant as starter), showed in last week’s Top Chef France. Cooked the leek under a grill under burnt, yes charcoal burnt with a soft core inside the burnt leaves. Sliced open the leek and added oyster, seaweed butter, Timut pepper and some crispy breadcrumbs and served with a lemon juice with chives, oyster tartar. The restaurant version included other seafood like crab, crayfish etc and you would be served with 2 leeks instead of 1 for each of us at a party. It was a success with neighbours, there was a slight smokey taste, the contrast of leek and oyster and lemon was good.
