Oyster vinaigrette

Creation by Nicolai Nørregaard, Kadeau* restaurant, Copenhagen, Denmark.

Oyster vinaigrette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




oysters and the oyster water



chopped parsley



chopped fresh hazelnuts



lemon, juice




Preparation method

  • Open the oysters and set the water aside. Chop the oyster into 3mm pieces.
  • Add the hazelnuts, parsley, lemon juice, a spoonful of hemp, and the parsley oil. Season to taste with salt. Can be stored in the refrigerator for up to 24 hours.

Serving suggestions

  • As part of a composition with kale and hemp components.

Previous page