#1 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 Eric 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. [caption id="attachment_48600" align="alignnone" width="480"]
Oysters Ooh-La-La[/caption]
