Creation by Nicolai Nørregaard, Kadeau* restaurant, Copenhagen, Denmark.
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- Start a fire with beech wood. Grill the oysters over the flames. Depending on the size and type of oyster, grill it on the lid for one to three minutes, turn, and grill for another one to three minutes.
- When you see steam coming out from the shell, it is done.
- Open the oyster if it is not open yet. Discard the grey part of the oyster and cut the big white muscle into four slices. This should be done two minutes before plating.
- As part of a composition with kale and hemp components.