A la St. John

Best meal ever. Raw oysters to start. Followed by roasted veal bone marrow on toast. Organic sea salt, parley, capers and shallots with a lemon vinaigrette on top. I think Mr. Kent said it the best, "it's like butter made out of beef!" Bottle of Prince Philippe Bourgogne Aligoté to drink. Unexpectedly, Shucking oysters is the easiest most overrated thing I have yet to do.


This recipe is stolen from a staple dish at St. John Restaurant in London. It is widely available online, but Fergus also has an excellent book out with this dish and many more of equal awesomeness inside. Shitty presentation, I know. I don't have any good plates in Montreal yet, and our table is very late 80's early 90's throwaway.