500g French radish, trimmed and washed
200g French butter
¼ cup pink sea salt
2 dozen fresh oysters
1 eschalot, finely diced
½ cup red wine vinegar
1 tsp chervil, chopped
sea salt and freshly ground black pepper
1 To make mignonette, place eschalot, vinegar and chervil in a bowl, season with salt and pepper and mix to combine.
2 Serve radish with butter and salt, and oysters with mignonette and fresh lemon.
Oysters and piquepoul are made for each other, the briny flavours of the molluscs in perfect harmony with the saline characters of the eclectic white grape from the south west of France. While travelling in France, Moonlight Flat oyster grower, Steve Feletti ‘borrowed’ some piquepoul cuttings and the rest is… a heavenly match. The piquepoul is equally at home with the crunchy radishes and their piquant kick. Take a soothing swig of the Eric Bordelet cider to restore your palate before trying these mouth-watering flavours again.