Recipe for 4 :
24 Oysters
2 bunches of watercress
2 half litres of cream
1 lemon
1 litre of grape seed oil
100 grms of flour
2 eggs
1/2 packet of brewers' yeast
5 centilitres of olive oil

 Shell the oysters, then warm them gently in their juice.

 Once warmed, dry out on a teacloth or kitchen paper.

 Make the batter with the flour, yeast and eggs. Season with salt and pepper

 Blanch the watercress, then cool in iced water. Wring the cress by hand.

 With the juice of half of the lemon, blend the watercress and the cream to make a light sauce.

 Place the oysters in the batter and deep fry one by one for 2 to 3 minutes (until golden brown).

 Drain the fritters and serve with the sauce and lemon slices.

Recipe for 4 :
1 prepared duck
1 onion
1 carrot
2 garlic cloves
1 bay leaf
1 celeriac
1 half litre of cream
150 grms of butter
chives

 Quarter the bird. Quickly fry the meat with the cut vegetables in a stew pan

 Remove the two fillets when cooked.

 Add the wine, cover and cook until the meat is tender (15-20 mins.). Add water if necessary.

 Peel the celeriac, cut into small pieces and boil in salted water. Drain and blend with the cream and 50 grms of butter to make a purée. Save the juice.

 Put aside the rest of the meat to cool.

 Strain the sauce, heat with the remaining butter. Add
pepper to taste.

 Butter 4 ramekins and line with the fillets, cut into fine
slices.

 Bone and chop the rest of the meat into very smallpieces. Mix with the celeriac purée.

 Warm the ramekins in the oven for 2 minutes while
gently reheating the purée and the sauce.

 Fill the ramekins with the purée mixture, turn out onto
warmed plates, adding the sauce and chopped chives.