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Ingredients:

• 20 large oysters
• 200 g topinambourses
• 8 mini leeks
• Chervil
• Sufficient quantity of fresh chervil leaves, salt, paprika and pink
  peppercorns
• 50 g cider vinegar
• 100 g olive oil
• 3 tomatoes, diced
• 1 chive

Preparation

Open the oysters, saving the juice. Place the oysters in the juice, to heat without boiling,  drain and set reserve.

Peel and shred the topinambours finely, then fry to 160°, drain and set aside. Cook the leeks.

On a big plate, spread the chervil leaves, place the oysters on top, coat with the vinegar and olive oil. Sprinkle on the diced tomatoes, chive, leeks, chervil, salt and pepper.

Wine recommendation:

Alsace Riesling - Fleckstein 1998 - Jacques Maetz. A beautiful aromatic complexity (notes of lemon).