Step 1

Preheat the oven to 150C.

Step 2

Place Champagne and eschalot in a small pan over low heat and simmer until reduced by three-quarters. Whisking constantly, add butter, 1 piece at a time, then whisk in cream. Season. Keep warm.

Step 3

Blanch vegetables for 30 seconds in boiling salted water. Drain, refresh in cold water, then pat dry with paper towel.

Step 4

Line a baking tray with rock salt, add oysters and gently warm in the oven for 5 minutes or until golden. Transfer to a plate lined with black sea salt, top with vegetables and serve with beurre blanc, sprinkled with black sea salt.