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Evan Hayes of the Delachaise concocts a menu that is deceptively simple, but full of flavor APPETIZER | The Delachaise bruschetta ENTREÉ | Oysters and leek toast DESSERT | Dulce de leche cheesecake topped with a caramel cream sauce and house-roasted pecans 2 oz. pastis (herbsaint) 4 oz. heavy whipping cream 8 fat Louisiana oysters (with about 3 oz. of oyster liqour) Small bunch of julienned leeks Pinch of salt and pepper 6 slices grilled ciabatta Parmesan cheese Oysters and Leek Toast Bring all liquids to a light simmer. Add leeks. Add oysters for only about 30 seconds (any more and they shrivel up and get hard), a pinch of salt and a pinch of pepper. Pour half over 3 slices of ciabatta bread. Repeat. Garnish with a few more leeks and ribbons of freshly shaved parmesan. Serves 2.

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