Buy Laurent Miquel Les Auzines Albariño at ’t Bockje Bathmen

Method

1. Chop the shallot very finely and mix it with the red wine vinegar and freshly ground black pepper.
2. Open the oysters with an oyster knife, leave the liquid in the shell and remove any loose bits of shell.
3. Lay the well-chilled oysters on a platter and serve with lemon wedges and the shallot vinegar alongside.

Method

1. Take the goat's cheese out of the fridge half an hour before serving.
2. Slice it with a wet knife.

Method

1. Preheat the oven to 200 °C and grate the Gruyère.
2. Bring the water, butter and a pinch of salt to the boil and add the flour all at once.
3. Stir over a low heat until the dough forms a ball and comes away from the pan.
4. Let it cool a little and beat in the eggs one at a time, then most of the cheese.
5. Pipe or spoon small mounds onto a baking tray lined with baking paper and sprinkle with the rest of the cheese.
6. Bake for 20 to 25 minutes until golden brown and airy, without opening the oven door in between.