All recipes written by Gordon Ramsay
Turin has a selection of Bistros and bars à Huitres to be the envy of Paris, Cannes or Nice. We have chosen for you 4 places where you can taste the wonderful fruits of the sea among oysters, coquillages and crustaceans. You will be spoiled for choice.
La Cabane via della Rocca 10 / C
Patron Gigi Megliola, 100% Apulian who loves the sea, has opened a small oasis that smells of iodine in that of Via della Rocca a few steps from Piazza Vittorio. A real bistro-Bar à Huitres La Cabane, serving Plateau Royal, a small express formula with tasting of 9 oysters, two glasses of still white wine or bubbles at € 25, can be a fun idea for an aperitif that turns into dinner. After the oysters (Marénnes de Olèron or Cancale Normandie) you can choose between prawns, prawns, crab, Bigorneaux snails. A plate of smoked salmon Balik or raw Loch-Fine. To you the choice.
Breakfast at Tiffany's via Pertinace 19
A small and secluded place with downtown addresses, which is actually not a restaurant but a bar. In fact, it opens for breakfast to serve customers in the morning, including coffee, cappuccino and brioche and continues towards the aperitif time, which for most turns into lunch. Once inside, you will discover a true paradise for lovers of raw fish, oysters and seafood. In addition to succulent appetizers, always based on fish (don't miss the crust of warm bread with burrata, turnip tops and crispy anchovies) and first courses. You can always find evolving menus, raw and oysters.
Reservations required if you don't want to stay dry.
The Royal Plateau, Oysters and Shellfish via Piave 8
A super selection of oysters from Brittany, Normandy, Mediterranean Sea and Ireland to satisfy even the most demanding palates. Among the selected oysters, the Tsarskaya, also known as the Tsar's oyster, is refined only in Cancale, an area that gives it a unique taste and a fleshy pulp. Or the Tia Maraa (Poitou –Charentes), its flavor is reminiscent of hazelnut with a slight sugary note: it is meaty with a marked iodine taste.
But not only oysters live man, so after a taste of these iodine delicacies you can order Percebes, Red prawns of Mazara del Vallo, Chele of Granciporro, Fasolari and Sea snails. From the kitchen tartare of rock octopus, swordfish tartare, red prawns, Paella Plateau Royal. Leave a place for dessert, because here you will find a nice overview: from Tarte Tropezienne to tarte renversée des demoiselles Tatin, to l'Ile Flottant. W La France!
Red Oyster, the first company in Italy with home delivery service, specializing in opening fresh oysters for private or corporate parties, events, catering. An innovative idea that was missing, a service tailored to the customer who is looking for an exclusive product. Have you ever thought about organizing an Oyster party at your home? If you don't want to think about anything, trust the Sommeliers of the Oysters. You can select products from the site, request a quote based on your needs.
French oysters (Simini Brasserie de la mer) corso Racconigi 30
A selection of unique products for Michael Le Coeur, who personally chooses the oysters and all the seafood you find on the menu: Belon flat oysters of different calibers, Pearl of Normandy, Oysters Marénnes de Oleròn (Fines de Claire Verte, Special de Claire Verte and Millenium), hedgehogs, sea almonds, sea snails of different sizes, King Crab, Snow Crab, Scottish scampi, to name a few. A very rich Plateau what Michael prepares for his customers every day. You can go to the bistro for dinner or order your Plateau for a take away that smells of sea and salt.
Seasonal opening from September to the end of April and beginning of May. Reservations required.
There’s much debate over how many of America’s greatest
recipes got their name, but that’s not an issue with Oyster Rockefeller. Thanks
to the rich, money-colored butter sauce, this decadent creation’s name pretty
much wrote itself.
Besides the obvious, superficial reasons, associating your
new shellfish appetizer with the most affluent family of the day was a stroke
of social media genius. Hey, just because Twitter wouldn’t be invented for
another 107 years doesn’t mean people didn’t “retweet” things.
When Jules Alciatore invented the dish in 1899, he wasn’t
trying to create a classic, new American shellfish appetizer; he was simply
trying to replace snails in his diet. That’s right, what would become America’s
greatest seafood appetizer (sorry, crab cakes) was just a delicious work-around
for a serious shortage of French snails in New Orleans.
To say the customers of Antoine’s were happy with this local
substitution would be a huge understatement. They went crazy for it. The dish
quickly gained national attention, with the most famous celebrities,
politicians, and foreign dignitaries of the day stumbling over each to get a
plate or three.
The original secret recipe really is a secret; so all
versions, including mine, are just guesses. There is agreement among foodies
who study such matters that spinach was not part of the formula, but the much
spicier and more flavorful watercress was used.
Neither were mushrooms, bacon, ham, cheese, garlic, or any other
later day add-ons. Not that those ingredient aren’t good baked on top of
oysters, but that just wasn’t how Mr. Alciatore rolled. So if you are looking
for a special occasion appetizer that tastes, looks, and makes you feel (and
sound) rich, then I hope you give this oyster Rockefeller recipe a try. Enjoy!
Makes enough for about 3 dozen oysters Rockefeller:
1 stick butter (1/2 cup) room temp
2 tbsp minced green onions, white and light green parts
2 tbsp diced celery
2 tbsp fresh chopped tarragon
2 tbsp fresh chopped Italian parsley
1 cup chopped watercress leaves
salt, pepper, and cayenne to taste
2 tbsp Pernod liquor
1/4 cup bread crumbs
3 dozen oysters on the half shell
Bonus How to Open Oyster Video!
My friend Tamar, from Starving Off the Land, does a much better job of showing how to open oysters, but that’s only because she raises them and gets a lot more practice! That, and she’s better at it. Also, a special thanks to Sky Sabin Productions for their fine work on this.
For some additional shucking info, and tons of oyster recipe links, you can also check out this article on Allrecipes.com. Enjoy!
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