The Best Thing I Ate This Week
In celebration of his latest book, Derek Dammann came down from Montreal to cook a special dinner with Jamie Bissonnette in Toro’s private dining room in New York City. The food was eclectic and lumberjack chic, with a foie gras course incorporating some devilishly delicious apple and maple elements.
At one point Derek—the chef/partner at Maison Publique, who made a global name for himself at DNA, the now defunct but legendary Montreal restaurant—came out and placed a dozen baked oysters in front of Chris Cosentino and I. He baked the oysters with Marmite using a centuries-old technique—shucked oysters in the shell, topped with a reduction of oyster liquor, lemon and cayenne, mounted with Marmite and a homemade mayonnaise that was heavy on the yolks… then broiled until it puffs and glazes. I could eat my weight in these little gems.
Want to make these amazing oysters at home? Get the recipe here.
