• A nice big raw oyster, very plump
• An oyster covered with champagne sabayon with chives
• And a crispy oyster served with lime mayonnaise.

"I am giving you here the recipe for the crispy oyster, which is wonderful while being very innovative and surprisingly simple. Choose medium-sized oysters for this: Pacific oysters or, better yet, Sydney Rock Oysters."

1. Simply take some sheets of phyllo pastry and slice them into thin julienne strips like noodles.
2. Blot the oysters dry on paper towel;
3. Wrap each oyster with lots of the phyllo strips - use a few drops of oil to hold them in place
4. Fry for a few seconds in very hot oil, just long enough to brown;
5. Remove from the oil; season with salt and sprinkle with lemon juice, just to cut the fat from the frying.
6. Serve with various kinds of mayonnaise-type sauces, flavoured with lime, lemon, chives, etc.