Instructions: Scrub the oysters well and then open them carefully, with the curved shells downward to retain as much of the juice as possible. Using the flat of the knife, loosen the oysters from their shells, but leave them in place.

Lifting each oyster just slightly, put a little of the chopped shallot under each.

Set the oysters on 2 plates lined with crushed ice. Squeeze a little lemon juice over and season with pepper.

Put the tomatoes in a heatproof bowl. Pour boiling water over the tomatoes and leave them for a minute. Drain and remove their skins. Halve, seed, and cut the flesh into dice. Shred the Watercress and Lovage leaves.

Flavor the creme fraiche to taste with a few drops of hot-pepper sauce.

Spoon this over the oysters and scatted the shredded herbs and tomato dice over. Serve immediately.

Time: preparation: 20 minutes

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