Pochon bread with oyster velouté by Michel ROUX Jr.

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Product used
Bridor Pochon loaf

  1. Ingredients

    • Bridor Pochon loaf
    • 12 medium oysters
    • 1 shallot sliced
    • 225ml dry white wine
    • 100 ml fish stock
    • 3 anchovies
    • 1 spring thyme
    • 1 stick celery diced
    • 4 tbsp crème fraîche
    • White Pepper


    Open all the oysters making sure to keep all juices, keep 4 for the garnish. Place in a serving bowl.

    Cook the diced celery in salted boiling water, keeping it crunchy, drain and add to the garnish oyster. Simmer the white wine with the shallot and thyme for 5 mins then add the stock and anchovies, simmer again for a further 5 mins.

    Now add the oysters and juice, simmer again for 5 minutes then pour into a blender and blitz until smooth, add white pepper toseasonand pass through a fine sieve, bring back to the boil, add the crème fraiche and with a hand blender mix and froth.

    Pour over the garnish and serve immediately with slices of the Pochon loaf and red wine shallot butter.

  2. Ingredients

    • 2 large shallots, finely chopped
    • 400ml strong red wine
    • 1 pinch sugar
    • Black pepper
    • 100g best quality salted butter


    Put the shallots, wine and sugar in a pan and simmer until all the wine has evaporated. Leave to cool then mix into soft butter.

  3. Procedure