Oysters and Pearls
Thomas Keller's most famous creation — a sabayon of pearl tapioca with Beau Soleil oysters and white sturgeon caviar. This dish has been on The French Laundry menu since its creation.
Thomas Keller
The French Laundry
FrenchPastryAdvancedLow CarbonSeasonal
Prep Time
20m
Cook Time
18m
Food Cost
18%
Sustainability
68%
Ingredients
44
Proteins
Egg Whites⚠ Allergen
standard240.0g
Other
Grand Marnier
standard60.0ml
Dark Chocolate⚠ Allergen
standard100.0g
Dairy
Butter⚠ Allergen
standard40.0g
Seasonings
Sugar
standard80.0g
Vanilla Extract
standard5.0ml
Fruits
Orange Zest
seasonal5.0g
Method
1
Melt chocolate with butter and Grand Marnier, fold in orange zest.
Pâtissiertempering5m
2
Whisk egg whites with sugar until stiff peaks form.
Pâtissierwhisking8m
3
Fold chocolate mixture into egg whites in two additions.
Pâtissier3m
4
Divide into ramekins and bake at 190°C for 16-18 minutes until risen and centers are just set.
Pâtissier18m
Contains Allergens
EggsMilk (including lactose)Soy
Techniques
TemperingWhisking
More from Thomas Keller
Salmon Cornet
Keller's signature amuse-bouche since 1991 — a tiny sesame tuile cone filled with crème fraîche and topped with smoked salmon tartare. More an experience than a course.