Le Grand Plateau de Fruits de Mer.
The ultimate French dining experience — a magnificent seafood platter served on crushed ice, straight from the finest Parisian brasseries to your table. Elegant, festive, and unforgettable.
🛒 Ingredients (serves 4)
- 12 fresh oysters (on the half shell)
- 8 langoustines (cooked)
- 8 king prawns (cooked)
- 4 crab claws (cooked and cracked)
- 200g whelks
- Fresh seaweed for garnish
- Crushed ice
- Mignonette Sauce: 4 tbsp red wine vinegar, 2 shallots (finely minced), cracked black pepper
- Classic accompaniments: lemon halves, rye bread, salted butter, mayonnaise
👨🍳 Instructions
- Prepare mignonette sauce: combine red wine vinegar, minced shallots, and cracked black pepper. Refrigerate 30 minutes.
- Fill a large serving platter or tiered stand with crushed ice.
- Open oysters carefully and arrange on the ice, keeping their natural juices.
- Arrange langoustines, king prawns, and crab claws elegantly around the platter.
- Add whelks in a small bowl on the side.
- Garnish with fresh seaweed and lemon halves.
- Serve immediately with rye bread, salted butter, mayonnaise, and mignonette sauce.
✨ Apheliazone Tips
- Always serve on crushed ice to keep everything perfectly fresh and chilled.
- Open oysters just before serving for the best flavor and texture.
- Pair with a chilled Chablis, Muscadet, or a glass of Champagne for the authentic Parisian brasserie experience.
- This platter is perfect for celebrations, dinner parties, or a luxurious weekend treat.
Cook. Create. Experience Apheliazone.