by Peter Coucquyt
on March 30, 2015

DeuS – oyster – cucumber – buttermilk – daikon

This appetizer is originally made to serve with the DeuS beer cocktail we've created before. DeuS is a unique Belgian beer that has gone through the Champagne brewing techniques of "remuage" and "dégorgement". We don't have to convince you that oyster and Champagne are a great match, I guess. Similar flavour match applies for the fruity DeuS and oyster.

Instead of adding pepper to our oyster, we roll up our oyster in daikon, known for its peppery taste. A jus of cumber and buttermilk freshens up the appetizer as a whole. Bergamot is a great alternative to the lemon that usually goes along with oysters.

Ingredients (4 persons)

  • 250 g cucumber
  • 50 g buttermilk
  • cilantro
  • 50 g bergamot juice
  • 2 g citras
  • 1,8 g agar
  • 4 oysters
  • 4 slices of daikon
  • caviar, if you want to


Cucumber jus

Chop the cucumber. Mix with the buttermilk and cilantro. Strain and season with pepper and salt.

Bergamot gel

Mix bergamot juice, citrus and agar and bring to a boil. Allow to gel. Mix until smooth.


Remove the oysters from their shells. Wash and pat dry. Peel the daikon. Cut into thin slices. Halve the oyster and put on a slice of daikon. Role.

Put your oysters on a plate. Garnish with some caviar, if you want it to be really fancy. Pour some cucumber jus on the plate.

This appetizer is created to match the DeuS beer and DeuS cocktail.

DeuS beer cocktail

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by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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