Oysters with melon gelatin (2003)

Substituting for Bernard Loiseau who passed away in 2003, Patrick Betron is faced with a difficult succession that is not unlike the moment when Loiseau himself purchased La Côte d’Or, the restaurant of the great Alexander Dumaine. With the approval of Dominique Loiseau, Betron is updating the menu with classic, completed dishes like these warm oysters from Quiberon bay with Vézelay melon gelatin and velouté of iodized leeks.