Preparation:
1. Preparation of the sauce:
Reduce champagne in half a pan. Just add sour cream, salt and black pepper.
2. Assembling:
Place the open oysters in the shell on a plate. Pour a dash of champagne sauce on each oyster.
3. Gratin:
Sprinkle some hat and grated gruyere.
4. Cooking:
Bake at 200°C for 5 minutes, just to grate.
5. Service :
Accompany your toast and champagne
Total time: 25 minutes | Servings: 6 people
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