Shell the oysters over a container to catch the juice,
Rid the oysters of their impurities by cleaning them in their juice, filter this juice, set aside
Finely chop the endives, taking care to remove the hard core, cook al dente, set aside
Peel the carrots, thinly slice them and cut into fine julienne strips, cook al dente
Wash the leek whites, thinly slice them into julienne strips, cook al dente
Gently sweat the 3 juliennes in the frothy butter, set aside
In a sauté pan reduce the champagne almost to ice, add the oyster juice, then the cream, poach the oysters in it for a few seconds, be careful not to cook them, set aside, taste, if too salty lengthen with a drizzle of water, then add the juliennes, winnow with the rest of the butter, pepper from the mill
Arrange the oysters in cups, coat them with julienned nage
Sprinkle with chopped chervil.
Variation Arrange the poached oysters in the previously cleaned shells.
A creation of Hubert
