Chef's Recipes

Oysters with mignonette and truffle crépinettes

Australian Gourmet Traveller French Christmas recipe for oysters with mignonette and truffle crépinettes.

By Bruno Loubet
  • 40 mins preparation
  • 10 mins cooking
  • Serves 8
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Oysters with mignonette and truffle crépinettes
My parents used to take us to Gujan-Mestras, near Arcachon on the Atlantic coast, to celebrate the oyster festival, so I’ve made my own tradition by putting this on the menu every year.


  • 4 dozen oysters such as Sydney rock, freshly shucked
  • 100 ml good-quality red wine vinegar
  • 80 gm golden shallots, finely chopped
Truffle crépinettes
  • 600 gm coarsely minced pork belly
  • 2 tbsp truffle oil
  • 8 thin slices of truffle (about 10gm)
  • 120 gm caul fat, soaked in cold water for 1 hour, drained, then cut into 8 pieces (see note)


  • 1
    For mignonette, combine red wine vinegar and shallot in a non-reactive bowl. Cover with plastic wrap and refrigerate until required.
  • 2
    For truffle crépinettes, combine pork belly and truffle oil in a large bowl, mixing well to combine. Season to taste. Divide mixture into 8 equal balls, then flatten slightly to form a patty. Place a truffle slice on each and wrap in a piece of caul fat, making sure it overlaps completely to seal. Heat a large non-stick frying pan over medium heat, add truffle crépinettes and cook, turning occasionally, until golden (8-10 minutes). Keep warm.
  • 3
    Arrange 6 oysters around edges of plates and spoon a little mignonette over each. Place a crépinette in the centre and serve with extra mignonette to the side.


Note Caul fat, also known as crépine, is the lace-like fatty membrane that surrounds the intestines and stomach of cows, sheep and pigs. It melts while it cooks, so is a useful alternative to casing. Available from select butchers, it will need to be ordered ahead.
Drink Suggestion: A dry Entre-Deux-Mers wine from Bordeaux or a blanc de blancs Champagne. Drink suggestion by Bruno Loubet

  • Author: Bruno Loubet