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Shucking and jiving with the 'Oyster Gourmet'

May 14, 2010 |  6:00 am

The-Oyster-Gourmet-and-his- Chef Christophe Happillon, known as the "Oyster Gourmet," is getting around town these days. He's currently booked to shuck and serve a variety of oysters -- complete with in-depth descriptions of the regions they are from, their flavor and other specific characteristics -- at Church & State on Tuesday nights and at Joe's in Venice on Friday nights.

The maître ecailler (shellfish specialist) brings along his own handy oyster bar complete with crushed ice and all kinds of tasty oyster toppings such as handmade cocktail sauce and a shallot and vinegar mignonette. Varieties he serves include Carlsbad Luna, Totten Virginica, Kumamoto and Fanny Bay.

At Church & State, sommelier Jeremiah Henderson likes to pair Happillon's oysters with an icy Muscadet. Happillion sells his delectable offerings for $19 per half-dozen and $38 for a dozen. So gobble them up before dinner. Or after dinner, or during dinner...

Happillon is at Church & State on Tuesdays from 6 to 10 p.m. 1850 Industrial St., L.A. (213) 405-1434; www.churchandstatebistro.com. He is at Joe's on Fridays from 6 to 9 p.m. 1023 Abbot Kinney Blvd., Venice. (310) 399-5811; www.joesrestaurant.com.

-- Jessica Gelt

Photo: Christophe Happillon at Church & State. Credit: Church & State.

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