Yuzu oysters

Savoury recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.
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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Yuzu "leche de tigre"


    • Frozen fruit purée 100% : Yuzu - 50g
    • Onion - 25g
    • Celery - 7g
    • Coriander - 1g
    • Ginger - 1.5g
    • Garlic - 1g
    • Water - 300g
    • Dashi (powder) - 10g
    • Ají amarillo paste - 12g

    Make a broth with water and dashi powder.

    Cool it down.

    Add all ingredients and mix with a hand blender.


    Set aside in a squeezable bottle.

    Serve with open oysters, removed from the shell, halved and without water.

    Place a black garlic sphere on the oyster flesh as if it were a black pearl

    In this step

    Frozen fruit purées

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