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Home Recipes Pierre Gagnaire’s Gaya Oysters with Lime & Sardine Rillettes

Gaya oysters with lime and sardine rillettes

Best enjoyed with Blanc de Blancs
Blanc de Blancs
Starter
45min

A vibrant combination of fresh oysters, citrus, herbs and creamy sardine rillettes, this refined appetiser reveals the floral freshness and lively minerality of Perrier-Jouët Blanc de Blancs.

INGREDIENTS (Serves 4)
24 No. 3 oysters, shucked 
80g mascarpone
1 tin sardines in olive oil (reserve the oil)
1 lime
1 celery stalk
1 banana (firm, not overripe)
Fresh ginger
Fresh coriander
Fresh chives
Kelp (for serving, optional)
Sea salt
White pepper 
discover blanc de blancs
Gaya oysters with Blanc de Blancs
1
Prepare the sardine rillettes
  • Mash the sardines in a bowl with the reserved olive oil, mascarpone, lime zest and juice, and the finely chopped coriander and chives.
  • Season with sea salt and white pepper, then mix until smooth.
2
Prepare the garnish
  • Cut the celery into fine julienne strips and keep them in iced water until crisp.
  • Peel and finely dice the ginger.
  • Slice the banana very thinly and chill or freeze briefly to firm up before serving.
3
Assemble the oysters
  • Arrange the oyster shells on a bed of kelp, if using.
  • Spoon a little sardine rillette into each shell, top with the drained celery and place an oyster on top.
  • Season with the diced ginger, then finish with a banana slice, coriander leaves, a few drops of oyster liquor, a drizzle of the reserved sardine oil and a twist of white pepper.
Blanc de Blancs is crisp, spontaneous, floral and fresh, while the Gaya oyster is filled with freshness from the coriander, lime and ginger. Together, they create an impromptu moment to celebrate the day ahead.
Pierre Gagnaire

Pierre Gagnaire, Perrier-Jouët Global Ambassador

Guided by intuition and an enduring respect for nature, Pierre Gagnaire is one of the world’s most influential chefs. Awarded three Michelin stars, he is renowned for a cuisine that combines technical mastery with emotion, allowing exceptional ingredients to reveal their fullest expression.

As Global Chef Ambassador for Maison Perrier-Jouët, Pierre Gagnaire creates pairings that reveal the elegance, freshness and floral character of the House’s champagnes. Inspired by the seasons and the natural world, his creations celebrate the dialogue between gastronomy, craftsmanship and champagne.
Meet Pierre Gagnaire
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