If you are feeling daunted by the prospect of shucking oysters yourself, our video tutorial can make you an expert in less than a minute.
All of the dishes in this menu are easily scaled down to accommodate two people. We recommend halving both the crème brûlée and gougère recipes. Depending on the size of your ramekins, you may end up with an extra crème brûlée; it will keep, refrigerated, for up to two days (torch it just before serving).
When baking the tuiles, have a rolling pin or similar tool handy to curve them as they come out of the oven, while they’re still warm. You can set them atop the brûléed custard as a garnish, or serve them on the side.