-A +A

A recipe from Chef Arnaud Noble at the Bistrot de Tonton Guy

Cream of Cocos de Paimpol haricot beans, warm oysters, tonka bean and chorizo

Ingredients for 4 people:

  • 500g Coco de Paimpol haricot beans
  • 1 carrot
  • 1 onion
  • 100g chorizo
  • 1 sprig of thyme + a bay leaf
  • 1 leek (green part only)
  • 25cl of single cream
  • 12 oysters
  • 1 tonka bean

Roughly chop the onion, carrot and leek.  Place in a pan of boiling water and add the thyme, bay leaf and a few peppercorns. Next add the Cocos de Paimpol.

Leave to simmer gently for 35 - 40 minutes.

Once cooked, strain and remove the thyme and bay leaf.  Reserve the cooking liquid. Blitz the Coco haricot beans with a little of the cooking liquid and the cream to make a velouté sauce.

Check the seasoning, add salt and pepper if necessary and put to one side.

Cut the chorizo into thin slices and dry them in a low oven (100℃) on a baking tray lined with baking paper.

Open the oysters, rinse them well and poach them in the remaining cooking liquid at a gentle simmer for 30 seconds.

Pour the velouté into a shallow soup bowl, add the oysters and the slices of dried chorizo, top with a very small amount of finely grated tonka bean and decorate as you wish.

It’s ready!  Bon appétit!