Le Chef's Kitchen

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Four Course Valentine’s Dinner Part Four: Oysters in Black Truffle Cream

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The final course of the Valentine’s Day dinner is a dish I stole from Le Bernardin.  During a 12-course tasting menu there, one of the first courses was a single oyster served with a black truffle cream on top.  It was incredible.  Since then I have recreated the dish twice, and it’s always been a big hit.

Black truffle cream is sold in small jars, and is chopped black truffles packed in oil.  It is certainly not cheap, but there is a lot of flavor packed into those small jars, and a little bit goes a long way.

Oysters with Black Truffle Cream (serves 2):


  • 1 dozen oysters, shucked on the half shell
  • 1/2 cup heavy cream
  • 1 t salt
  • 1 T black truffle cream


In a small pot, bring the cream, salt, and truffles to a gentle boil.  Reduce heat, and using a hand blender, blend the mixture until smooth.  Pour the hot cream over the top of the oysters on the half shell, and serve immediately.

Written by Drew

February 15th, 2011 at 12:00 pm

Posted in Uncategorized

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