Benjamin's Recipes

Fresh, briny, and delicately tangy, these oysters combine the flavor of the sea with the zesty notes of Granny Smith apples and lemon. An elegant and very easy-to-make recipe, perfect as an appetizer or to pair with a glass of Joseph Perrier Champagne.

Recipe

Oysters, green apple, lemon, and dill

Step 1

Gently open the oysters, drain off the initial liquid, and then gently loosen the meat from the shell.

Step 2

Dice the Granny Smith apple into very small cubes and sprinkle them with a few drops of lemon juice. Thinly slice the shallot and finely chop the dill.

Step 3

Mix the diced apple with the shallot, dill, olive oil, and a little lemon juice. Add a twist of freshly ground pepper, but don’t add salt: the oysters naturally provide all the necessary briny flavor.

Step 4

Place a small spoonful of the topping on each oyster. Finish with a few strips of lemon zest and small sprigs of dill. Serve immediately on a bed of crushed ice.

Oysters, green apple, lemon, and dill

The minerality and freshness of the Cuvée Royale Brut highlight the briny notes of the oysters, while its liveliness perfectly complements the crispness of the green apple and the tartness of the lemon.

A simple, hearty, and decidedly summery recipe.

Recipe

Heirloom tomatoes, creamy burrata, and fresh basil

Step 1

Peel the tomatoes, then cut them into wedges.

Step 2

Finely slice the white onion.

Step 3

Arrange the tomatoes on a serving platter, add the pieces of burrata, and sprinkle with thinly sliced white onion and freshly picked basil leaves.

Step 4

Season with a generous drizzle of extra virgin olive oil, a few drops of balsamic vinegar from Modena, fleur de sel, and freshly ground pepper.

Step 5

Serve well chilled with lightly toasted country bread.

Heirloom tomatoes, creamy burrata, and fresh basil

The rich, luscious flavor and crisp freshness of the Cuvée Royale Brut Rosé pair perfectly with the creaminess of burrata and the flavors of heirloom tomatoes.

A refreshing appetizer where the mild flavor of scallops meets the tartness of lime and the crunch of apple.

Recipe

Scallop Carpaccio with Granny Smith Apples and Lime

Step 1

Slice the scallops into thin strips and arrange them neatly on well-chilled plates.

Step 2

Cut the Granny Smith apple into small cubes and arrange them on top of the scallops.

Step 3

Add the finely grated zest of the limes, a drizzle of extra virgin olive oil, a pinch of fleur de sel, and a few turns of the pepper mill.

Step 4

Just before serving, squeeze a few drops of lime juice over the dish to bring out its full freshness.

Scallop Carpaccio with Granny Smith Apples and Lime

Ingredients (serves 4) 12 very fresh scallops 1 Granny Smith apple 2 limes Extra virgin olive oil Fleur de sel Freshly ground black pepper

A summer classic that showcases the turbo's finesse.

Recipe

Whole oven-roasted turbot, zucchini risotto

Step 1

Preheat the oven to 180 °C.

Step 2

Slice the yellow onions and arrange them in the bottom of a baking dish. Place the turbo on top of this bed of onions, drizzle it generously with olive oil, season with salt and white pepper, and add a few lemon slices.

Step 3

Bake for 30 to 40 minutes, depending on the size of the fish, basting it regularly with its own cooking juices.

Step 4

Meanwhile, prepare the risotto. Sauté the finely chopped shallot in a drizzle of olive oil, add the rice, then the white wine. Gradually stir in the hot broth until the rice is fully cooked. Add the finely diced zucchini a few minutes before the end of cooking, then finish with the butter and Parmesan.

Step 5

Serve the turbo with its creamy zucchini risotto and a lemon wedge.

Whole oven-roasted turbot, zucchini risotto

Ingredients (serves 4) 1 whole turbot (1.5 to 2 kg), gutted and prepared 2 yellow onions 2 lemons 5 cl extra-virgin olive oil Fine salt Ground white pepper For the risotto 320 g Arborio rice 2 zucchini 1 shallot 1 liter hot vegetable broth 10 cl dry white wine 50 g grated Parmesan cheese 30 g butter Olive oil Salt and pepper

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Let's Eat – Benjamin's Recipes

Let's Eat – Benjamin's Recipes

Recipe

Oysters, green apple, lemon, and dill

Step 1

Gently open the oysters, drain off the initial liquid, and then gently loosen the meat from the shell.

Step 2

Dice the Granny Smith apple into very small cubes and sprinkle them with a few drops of lemon juice. Thinly slice the shallot and finely chop the dill.

Step 3

Mix the diced apple with the shallot, dill, olive oil, and a little lemon juice. Add a twist of freshly ground pepper, but don’t add salt: the oysters naturally provide all the necessary briny flavor.

Step 4

Place a small spoonful of the topping on each oyster. Finish with a few strips of lemon zest and small sprigs of dill. Serve immediately on a bed of crushed ice.

Recipe

Heirloom tomatoes, creamy burrata, and fresh basil

Step 1

Peel the tomatoes, then cut them into wedges.

Step 2

Finely slice the white onion.

Step 3

Arrange the tomatoes on a serving platter, add the pieces of burrata, and sprinkle with thinly sliced white onion and freshly picked basil leaves.

Step 4

Season with a generous drizzle of extra virgin olive oil, a few drops of balsamic vinegar from Modena, fleur de sel, and freshly ground pepper.

Step 5

Serve well chilled with lightly toasted country bread.

Recipe

Scallop Carpaccio with Granny Smith Apples and Lime

Step 1

Slice the scallops into thin strips and arrange them neatly on well-chilled plates.

Step 2

Cut the Granny Smith apple into small cubes and arrange them on top of the scallops.

Step 3

Add the finely grated zest of the limes, a drizzle of extra virgin olive oil, a pinch of fleur de sel, and a few turns of the pepper mill.

Step 4

Just before serving, squeeze a few drops of lime juice over the dish to bring out its full freshness.

Recipe

Whole oven-roasted turbot, zucchini risotto

Step 1

Preheat the oven to 180 °C.

Step 2

Slice the yellow onions and arrange them in the bottom of a baking dish. Place the turbo on top of this bed of onions, drizzle it generously with olive oil, season with salt and white pepper, and add a few lemon slices.

Step 3

Bake for 30 to 40 minutes, depending on the size of the fish, basting it regularly with its own cooking juices.

Step 4

Step 5

Serve the turbo with its creamy zucchini risotto and a lemon wedge.

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