Chefs' Recipes

Curtis Stone's oysters with Champagne and caviar

Curtis Stone recipe for oysters with Champagne and caviar from Maude restaurant in Los Angeles.

By Curtis Stone
  • 10 mins preparation
  • 1 min cooking plus setting
  • Serves 8
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Oysters with Champagne and caviar
"Oysters, caviar, Champagne - a trio of equally luxurious ingredients, and served together, they signal the start of an extra-special occasion," says Stone. "Yuzu is a tart Asian citrus fruit that is best fresh, but if you can't find it, yuzu juice from an Asian grocer will do the trick."


  • 24 oysters, shucked, shells reserved
  • To serve: crushed ice
  • 60 gm caviar (Maude uses oscietra)
  • 1 tbsp yuzu juice
Champagne gelée
  • 1 tbsp lemon juice
  • 1½ silver-strength gelatine leaves, softened in cold water for 5 minutes
  • 180 ml rosé Champagne


  • 1
    For Champagne gelée, warm lemon juice in a small saucepan over low-medium heat, remove from heat, squeeze excess water from gelatine, add to pan and whisk to dissolve. Transfer to a bowl, stir in Champagne, then pour into a shallow container and refrigerate until set (1½-2 hours). Using a fork, gently scrape to break up the gelée.
  • 2
    Arrange oysters in the half-shell on a platter of crushed ice, top each with a little caviar and Champagne gelée, garnish with a couple drops of yuzu juice and serve.


Drink Suggestion: H Goutorbe Cuvée Prestige NV, Champagne, France. Drink suggestion by Ben Aviram