Preparation time: 30 minutes
Cooking time: 30 minutes

“Camembert is the most Gallic of cheeses… This recipe brings together on one plate color, crunch, refinement and a touch of the Mediterranean, all balanced by the creamy camembert. This dish is best served warm as a first course.”

Preparing the shellfish

1. cook the three shellfish separately in three-quarters of the court-bouillon; shell them and set the meat aside in a little strained court-bouillon;
2. cook the squid in the remaining court-bouillon in a covered pot with a cork (to keep it tender); slice;
3. just before serving, season the shellfish and squid with some of the cooking liquid and the balsamic vinegar;
4. open the oysters and poach them in their liquid

Making the sauces

1. wash and slice the peppers; cook them separately in boiling water, then refresh in ice water to preserve their colour; purée each pepper until smooth, adding 60 g (2 oz.) camembert to each colour; put each purée through a fine strainer to obtain the three different coloured sauces;
2. season with salt, pepper and lemon juice; keep warm over hot water;
3. wash and pick over the salad greens; prepare the vinaigrette with the olive oil and sherry vinegar.

Making the tuiles

1. sift the flour; add the eggs, egg whites and melted butter; season with salt and pepper;
2. add the camembert paste, mix in a blender until smooth, then spread the batter on non-stick baking sheets to create 10 tuiles approximately 25 x 8 cm (10 x 3”).
3. Bake in a 180° C (350° F) oven, watching them carefully; halfway through, place a rack on the tuiles so that they don’t warp.