La Royal Oyster au thé à l’ananas, champagne et calendula

Directions

1. -Preparation of pineapple tea: marinating pineapple into green tea at 60 degrees for 24 hours.

   - Put all the solid ingredients inside the upper part of the coffe siphon.

   - Place the pineapple tea on the bottommixed with the champagne.

   - Bring the siphon to the table and in front of the guests light it up.

   - Let the tea boil in order to distil all the essence from the ingredients on top.

   - Turn off the fire and let it go down slowly, then serve the solid part on a dish and the tea on a shell for the customer to drink it after eating the oyster.