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.
