Sottise Plateau Recipe

1. Shuck and chill oysters

Arrange crushed ice on a large serving platter to create a stable bed. Shuck oysters just before serving: hold oyster with flat side up, insert shucking knife at hinge, twist to open. Slide knife under meat to detach from shell, take care to retain liquor. Place each half-shell oyster on the ice bed. Keep oysters refrigerated if not serving immediately.

2. Set out lemon wedges and a small dish of mignonette beside the oysters. Reserve extra ice to keep platter cold while assembling other components.

3. Poach shrimp

Bring the poaching liquid to a gentle simmer (do not boil). Add shrimp and poach until just opaque and firm, about 2–3 minutes depending on size. Use a slotted spoon to transfer shrimp to the ice water to stop cooking and chill completely (about 2 minutes). Drain and pat dry with paper towel.

4. Arrange 6 chilled shrimp on the platter around the oysters, or place them in a small bowl on ice. Serve with a wedge of lemon and cocktail sauce if desired.

5. Assemble crab cocktail

Gently fold lemon zest, lemon juice, and chopped parsley into the lump crab meat to brighten flavor—do not overmix to preserve lumps. Spoon crab into a chilled small bowl or cocktail cup and tuck onto the platter. Serve alongside a ramekin of cocktail sauce (or spoon a small amount of sauce on the side of the cup).

6. Prepare creme fraiche garnish and present caviar

Stir the chopped chives into the creme fraiche and season lightly with a pinch of salt and a grind of black pepper to taste. Place creme fraiche in a small chilled dish. Transfer the 1 oz caviar to a small bowl—preferably mother-of-pearl or glass—place the caviar bowl on ice to keep cool and nest next to the creme fraiche. Arrange potato chips in a small bowl or fan them on the platter near the caviar for scooping.

7. Note: Provide mother-of-pearl spoons or avoid metal utensils for serving caviar.

8. On the chilled crushed-ice platter, arrange oysters in groups, shrimp and crab cocktail cup, and the caviar & creme fraiche station. Scatter lemon wedges and place mignonette and hot sauce in small dishes. Keep platter on a larger tray with extra ice underneath if transporting to the table. Serve immediately so shellfish remain cold and fresh.

9. Estimated plating order: bed of ice, oysters distributed evenly, crab cocktail cup at center, shrimp fanned near crab, caviar and creme fraiche with chips to the side, garnishes in remaining spaces. Replenish ice as needed to maintain temperature during service.