Soak the gelatine in ice water and bring 100ml champagne and sugar to a simmer, then squeeze out the water from the gelatine one it’s soft and add to the champagne mixture. Transfer to a container and cool in the fridge for around an hour to make the champagne gelee. Blend crème fraiche, 10g grated horseradish, a splash of sherry vinegar and salt, then pass through a sieve and set aside for the horseradish cream
Carefully open the oysters between a tea towel with an oyster knife by sliding it through the joint at the back of the oyster and pulling the knife through to the top, then cut though the adductor muscle and remove the oysters from the shell
Drain off any liquid from inside the oysters into a bowl and clean the oysters in sparking water until the liquid is clear. Add a little vegetable oil to a pot, just enough to cover the bottom, then slice the shallot and garlic and sweat down with a pinch of salt. Add 20g grated horseradish with a little salt, milk and oyster liquor (liquid from inside the oysters). Simmer for 5 minutes, then strain. Add a small pinch of soy lecithin and blend with a stick blender until foamy to make the horseradish foam
Check for any adductor muscles remaining and remove if necessary. Simmer the oysters in 200ml champagne for no more than 30 seconds to warm them
Remove the oysters from the champagne and place back into the shells. Peel and finely dice (brunoise) the apple and crush the peppercorns in a mortar and pestle. Mix together with champagne vinegar and a pinch of salt and spoon on top of the oysters. Top with the champagne gelee from the first step, pipe on the horseradish cream and spoon over the horseradish foam, then serve and enjoy!