Oysters on the Half Shell with Rye Bread and Unsalted Butter
Inspired by reading Julia Child’s memoir, My Life in France, I decided to re-create the first meal she experienced with her husband in France. It was a meal that she fondly remembered: “Our first lunch together in France was absolute perfection. It was the most exciting meal of my life.”[i]
She dined at Restaurant La Couronne, France’s oldest restaurant, which dates back to 1345. The meal started with half a dozen oysters on the half shell served with pain de seigle (rye bread) and unsalted butter. This preparation of oysters was new and intriguing to me. Typically, my husband and I eat Apalachicola Bay oysters on the half shell drizzled with lemon juice and served atop a saltine cracker with cocktail sauce and horseradish.
