• Heat your oven to 200°C (400°F).
• Shuck the oysters, discarding their caps and catching most of their water (liquor) in a small bowl; detach them to turn gently over in their shell. Balance them on an oven grill for just 4 minutes. Take them out, carefully draining their juices into the bowl. Strain the juice. Set the oysters aside to cool.
• In a small bowl, mix the nuoc mam (fish sauce), vinegar, and honey, then the oyster juice.
• Cut the base off the endive and separate the leaves. Cut 2 cm down the middle so they will lay flat in the frying pan.
• Heat the oil over medium-high heat in a large, non-stick frying pan. Lay in the leaves and fry them covered for a couple of minutes, then remove the lid and cook until the edges brown, flattening and turning until they're soft and a bit translucent. Pour in the juice blend and shake the pan occasionally until the mixture has bubbled up and the leaves have caramelized. Take off the heat and put aside to cool.
• Now, wrap each oyster carefully in two endive leaves, the first leaf lengthways and the other across widthways, encasing the oyster entirely. Place them back in their shells. Keep warm on a rack in the oven, or serve immediately, topped with chopped pistachios and pomegranate seeds.

• Peel and cut the carrots and shallots in small dice.
• In a large non-stick frying pan, sauté the carrots with one tablespoon of butter until lightly browned. Add the wine and sugar, then reduce the mixture to one-third of its original quantity.
• Peel and wash the potatoes, and cut them into large chunks. In a medium saucepan, boil them in salty water until fully cooked, drain and mash in a mixing bowl.
• Add 2 tablespoons of butter and warm milk. Season and add the wasabi to your taste… Keep warm
• In a large non-stick frying pan, sear your salmon fillets (2 mins on each side). Season both sides and spread the sesame seeds.
• Add the remaining butter to the sauce and let it simmer for 3 to 5 minutes.
• Add the cornstarch previously diluted in 1 tablespoon of cold red wine, whisk well and keep simmering 1 minute, season and serve with the wasabi mashed potatoes and the medium rare salmon.

• First, gently roast the hazelnuts in a pan, set aside and allow them to cool.
• Wash and separate the broccoli into florets, boil for a couple of minutes, and plunge into ice water.
• Wash the spinach and salad, then spin dry.
• Slice the pear and roast in a pan for a few minutes on medium heat with some olive oil (and a little honey if you like it more caramelized).  Remove from heat once lightly browned.
• While the pear is cooking, chop up the toasted bread and cheese into cubes.
• Make the dressing in a big bowl with olive oil, lemon juice, white balsamic, grated lemon zest and a pinch of salt.
• Add the bread pieces and coat them in the dressing.
• Build the salad on a platter or flat bowl, with the little gem on the outside, spinach, pears and broccoli on top.
• Spoon over the dressing with the bread, and add Morbier cheese and hazelnuts.
• Top with a sprinkle of olive oil, then season with some pepper and fleur de sel, if required.

For the Brittle:

• Mix flour, sugar, orange juice and melted butter in your food processor.
• Add the cocoa nibs and let sit in your refrigerator for one hour.
• Preheat oven to 375°F (190°C).
• Put six spoonfuls of brittle batter on a silpat (see note) covered sheet pan.
• Bake ten minutes or until lightly brown.
• Let cool while making mousse.

For the Chocolate Mousse:

• Mix powdered gelatin with two tablespoons of water and let sit for ten minutes.
• Put a small amount of water in a pot to boil then remove from heat.
• Set bowl of gelatin over till it melts and turns to a clear liquid.
• Boil cream and mix with gelatin.
• Pour over chocolate chips and stir until well mixed. The chocolate should be slightly warm to room temperature.
• Beat egg whites in a stand mixer till light and frothy.
• Add sugar and continue beating for 30 seconds on high speed.
• Gently fold into chocolate and pour into serving vessels. I used clear glasses.

To Finish:

• Garnish mousse with cocoa nib brittle and a spoonful of caramel ice cream.