Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.
Set oven to high broil, with the rack on the upper third of the oven. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under broiler for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with fresh herbs just before serving.
This dish is meant to be eaten immediately, and does not keep well.
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