Tribute to normandy
Chef: Massimo Bottura
45 min.
Difficulty: Difficult

Balsamic Vinegar of Modena PGI Due Vittorie Oro 1

Lamb 1

Oysters 1

Smoked salt 1

Emulsion of oil, seaweed and caviar 1

Seaweed 1

Extra virgin olive oil with thyme 1

Iced apple powder 1

Mint drops 1

Concentrated algae powder 1


Stuff the oysters with the raw lamb left to hang for at least 20 days raw.

Add a few grains of slightly smoked salt and cover with the emulsion of oil, seaweed and caviar.

Decorate with seaweed and finally add a drop of Balsamic Vinegar.

Finish with thyme extra virgin olive oil, iced apple powder, two drops of mint and a concentrated algae powder.

Close the oyster and serve.

Cook this with Due Vittorie Gold Balsamic Vinegar