Category Archives: oyster

Beer and oyster Foodpairing

To know which food pairs well with beer, we continuously analyze the flavors of beer like this Leffe Royale.
Leffe Royale is a top fermented Belgian Abbey Ale, intense and complex. From the first sip, the palate is tickled with notes of clove and vanilla. Secondly, the fresh aromas of banana hatch in the mouth. Finally, subtle notions of geranium and citrus arise,  resulting in a finely balanced, fresh and sweet finale. Based on the flavor profile following combinations can be made; coconut, rum, tomato, litchi, cucumber… (more combinations see Foodpairing tree)
We selected oyster, rose, lychee, coconut

Recipe: Oyster – coconut – lychee – rose

4 oysters

2 lychee

100 g coconut puree

1 ts lemon juice

1 g guar gum

rose leaves


Mix the coconut puree with lemon juice and guar gum. Store in refrigerator until use

Open the oysters. Loosen them. Clean the shell and, if necessary the oyster also.

Remove the peel and pit the lychee. Cut into 4

Spoon some coconut puree on the oyster shell. Put on the oyster. Garnish with pieces of lychee and a rose petal.

Serve with a Leffe Royale

More combinations with beer and other products, you can find here.


We told already about Dominique Persoone on a combination of cauliflower and chocolate. He is one of the best chocolatiers in Belgium, also mentioned in the Michelin guide. He has his chocolate shop in Bruges, named The chocolateline In this video we want to show some new combinations. We did again a foodpairing cooking session in the kitchens of Obumex (a belgian top quality kitchen producer)in their main office in Staden.
2 foodpairings we are going to show; a combination around chocolate and oyster. Really nice presented like a pearl in his shell. Is served as appetizer. A second on garlic and chocolate (which doesn’t combine) to explain that you have to add to link them. In this case chicory, but it can also be coffee,… Video is in Dutch.


A next recipe of Kasteel Withof. Making a foodpairing around oyster with cucumber, lemon, yoghurt and watercress.

Ingredients: (for 4 persons)

– 24 oysters “Perles Blanches” n°4

– ½ peeled cucumber

– Vinaigrette of rice vinegar en olive oil

– 2 spoons yoghurt

– gel:
625 g water
60 g lemon juice
20 g wasabi paste
6.25 g salt
3.5 g agar
7 g gelatine

– Mousse of cress:
120 g watercress
90 g water
120 g cream
3 g gelatine

– Different species of seaweeds

– Marinade seaweed:
100 g rice vinegar
35 g saké
100 g mirin
5 g salt

– Borage cress


Open the oyster and clean if necessary.
Cut the cucumber in very fine slices

mix water with lemon juice, wasabi paste, salt and agar. Boil. Put the gelatine in the meantime in cold water. Squeeze and add to the hot liquid. Pour this mixture on plates to obtain a fine gel. Cool the gel down and cut into long, small pieces of gel.

- Watercress mousse:
put the gelatine into cold water. Clean the cress and cut into fine pieces. Mix with water. Beat the cream very light and mix with the cress. Add the gelatine. Cool down to settle.

- Marinade: Mix all the ingredients for the marinade. Marinate all the seaweeds for at least 30 minutes in to this marinade. Remove and put on a towel to dry.
Put also the slices of cucumber in the marinade for a short time. Add afterwards pepper and salt.

Dress the cucumber on the plates. Add some lines of yoghurt on top of it. Then the oyster and the gel. Add a little bit of the mousse of cress and add the seaweed and borage cress to end with.

[+ restaurant]


Another example is a foodpairing done by L’air du temps, a Michelin star restaurant in Eghezée, Belgium. If you go to foodpairing and choose oyster, you will find kiwi.

[ Ph : Jean Pierre Gabriel ]

Ingredients : Kiwître (for 4 persons)

– 4 oysters

– 2 kiwis

– 100 g coconut puree

– 1 spoon lemon juice

– 50 g fresh sepia ink

– 1 tea spoon wasabi powder

– 1 g tara gum

– 0,5 g methylcellulose


Mix the coconut with the tara gum. Sieve. Keep fresh during 1 hour.

Mix the sepia ink with the methylcellulose. Keep in the fridge

Peel the kiwi. Cut into small pieces (5mm) but discard the white parts. Mix the wasabi together with the kiwi pieces.

Open the oysters.

On a plate put a spoon of kiwi pieces. On top the kiwi. Put a drop of sepia ink and a spoon of coconut next to the oyster.

[+ restaurant]