Servings
2
servingsIngredients
2 ounces Pastis (Herbsaint)
4 ounces Heavy whipping cream
8 Fat Louisiana oysters (with about 3 ounces of oyster liquid)
Small bunch of julienned leeks
Pinch of salt and pepper
6 slices Grilled ciabatta
Parmesan cheese
Directions
- 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.
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
