Marseillan, France


Oysters, sea spider meat tartare and crunchy fennel


  • 6 Oysters
  • 120g Spider crab meat
  • ½ Fennel bulb
  • 1 Lemon juice
  • 12 Samphire sprigs
  • Chives
  • Salt
  • Pepper
  • Olive Oil


  1. Open the oysters and keep the shells, after taking off the oyster’s foot, wash the shells.
  2. Cut the oysters in four and keep them in cold.
  3. Cut in small dices the fennel bulb and season with salt. Keep cold.
  4. In a salad bowl, mix the spider crab meat with the fennel and the lemon juice.
  5. Add the roughly cut oysters.
  6. Add a dash of olive oil, salt and pepper.
  7. Mix briefly, adjust the dressing if necessary.
  8. Fill the oysters’ shells with the tartare. Serve cold.