Oysters Ooh-La-La @ La Provence
This sounds like something the Chris Kerageorgiou--the late chef and founder of this classic North Shore restaurant--would have thought of. Not just the recipe, but the name, too. The dish is a total original by chef Erick Loos, joining the many baked oyster dishes restaurants serve. Here, the shell and its oyster are topped with a mixture of crab fat, Parmesan cheese, a little bit of bread crumbs, and seasoning. They come out bubbling--an effect Chef Chris always loved. Rich, but in a unique way. The prices here skew a bit to the high side, it's such a marvelous place to dine that I let it pass and just enjoy. It's especially a pleasure during the cold months, when they light the fireplaces. [caption id="attachment_46834" align="alignnone" width="480"]
Oysters Ooh-la-la.[/caption]
