Recipe 1: Poached Oysters in Champagne & Cream

- serves 4

12 Kumamoto oysters, shucked & liquor reserved
1 cup champagne
2 tablespoons shallots, minced
1 tablespoon champagne vinegar
1/2 cup heavy cream
2 tablespoons fresh chives, chopped
4 slices brioche bread 1" thick
1 tablespoon unsalted butter
1 oz Osetra Caviar

Combine oyster liquor, champagne, shallots and vinegar and reduce to 1/3 cup, about 5 minutes. Strain liquid and discard shallots. Add cream and oysters to liquid and simmer for 1-2 minutes. Remove from heat, add chives and season with salt & pepper.

Melt butter in a skillet and toast brioche slices until brown and crisp. Top each slice with 3 oysters, a few spoonfuls of sauce and a teaspoon of caviar. Serve immediately.