The French Laundry’s Signature Dish
1h 5m
“Oysters and pearls”
— Parker Hallberg


Serves 4


Step 1

Soak the tapioca pearls in 115ml warm milk for an hour

Step 2

Open the oysters and trim. Keep the trim and the liquor. Soak the oysters in water to remove any sand. Simmer the oyster trim in 85ml milk and 85ml cream, then strain

Step 3

Add the strained and rinsed tapioca to the oyster trim. Cook on medium heat until it sticks to the back of the spoon

Step 4

For the sabayon cook the yolks with the oyster liquor until it forms ribbons. Add in the pearls, crème fraiche, 55ml whipped cream, pepper and salt

Step 5

Divide the mixture into four bowls. Flatten the mixture. Place in the oven at 350F until it begins to soufflé

Step 6

For the sauce combine vermouth, remaining oyster liquor, shallots and white vinegar until almost dry. Add in cold butter slowly. Add the oysters to the sauce and top with chives. Place the sauce and oysters on top of the tapioca and top with caviar
Feasty logo
Psst. This is better in the app.
It's totally free, too.
Get the app
Or continue on our website
Feasty logo
Psst. There's more in the app.
It's totally free, too.
Get the app