Back to courses
Raw oysters and oysters au gratin
No-fuss raw oysters and tasty oysters with a white butter sauce and oven-baked
Watch the first lesson of this course for free
The complete programme remains visible so you can review the course progression before subscribing.
How to select an oyster
Techniques covered
- Choosing an oyster
- Shucking an oyster
- Draining an oyster
- Poaching an oyster
- Peeling a shallot
- Making a beurre blanc
- Reducing a sauce
- Chopping a shallot
- Making a sauce
- Baking an oyster
- Decorating a finished dish
- The art of plating
- Decorating with sprouts
Discover more courses
Access the full course and all of VoilaChef
One membership for all VoilaChef content and services.
- 157
- online courses
- 45
- leading Chefs
- 1 100
- expert techniques
- 24/7
- on all your devices
- Unlimited access to the full course
- A space to connect with other members
- Downloadable technical sheets
- Interactive live sessions and replays