Caviar, White asparagus and Oysters, with DeuS Brut des Flandres beer pairing. Chef Yves Mattagne (Sea Grill)


Caviar, white asparagus

Gillardeau oysters, Egg cream, Smoked Ratte potatoes

White asparagus AAA 3 ½ per person

Gillardeau oysters, special green 2 pc pp

Egg cream ½ pp

Caviar 15 g pp

Oyster leaf 2 pp

Small branch of mizuna 1 pp

Smoked potato butter 50 g pp

Recipe for 550 pax

- oyster maki

- For the egg cream

16.5 l Egg yolk

Salt and pepper


- For the smoked Ratte potato butter

16.50 kg Mashed Ratte potatoes

11.55 l Milk

55 l Cream

11 kg Fresh farm butter

2.750 kg Sosa powdered smoke flavour

- For the white asparagus

825 White asparagus (3 ½ pp)

Salt (for cooking)

Water (for cooking)


1100 Oyster leaves (2 pp)

550 Small purple mizuna grasses

8.250 kg Caviar (15 g pp)

Bier pairing with DeuS, Brut des Flandres bier

DeuS Brut des Flandres has a beautiful golden pale color and a light head foam.

It has a lively initial taste, is really full-bodied with a mild-spicy finish and harmonizes wonderful with oysters and white asparagus.

This beer is a sophisticated aperitif, a delicate pairing with starters and ideal for festive occasions.

Preparing the egg cream

Place the fresh egg yolks in a Thermomix bowl. Add a little salt and pepper and season lightly with a little grated nutmeg. Put the Thermomix on speed 4 for about 40 to 50 minutes at 75°C.

Leave to cool so that the preparation takes well. Transfer to a piping bag and set aside.

Preparing the smoked Ratte potato butter

Put the mashed potatoes in a saucepan and add the milk, cream and fresh butter. Heat, stirring constantly. Blend the mixture in the Thermomix (or Bamix) until very smooth.

Season with the salt, pepper and smoked powder. If necessary adjust the texture with a little milk before serving.

Preparing the asparagus

Choose beautiful white asparagus of the same size and peel to trim the woody parts. Tie the asparagus with string and cook in salted water (+/- 60 g salt for 1 litre of water). Adjust the cooking time according to the size of the asparagus, about 8 to 10 minutes). Once cooked, plunge into ice water to stop the cooking. Cut them to the desired size.

Dressing the plate

Cut the asparagus in half lengthwise and heat with steam or in salted water for a maximum of 1 minute. Place the asparagus in the middle of the plate and add 3 to 4 dollops of egg cream, previously warmed in the bain-marie. Place 3 oyster maki on the asparagus and one quenelle of caviar.

Decorate with 2 small oyster leaves and mizuna herbs. Finish with the Ratte potato butter.

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