OYSTERS WITH TANGY VANILLA BOUILLON

Gently open up the oysters.
Separate them from the shell, rinse them thoroughly and place them in the refrigerator on some kitchen paper.
Reserve and filter the seawater.

* Set aside a few sprigs for serving

Finely chop the garlic, shallots, mushrooms and dill and grind the pepper.
Boil them in the white wine for 15 minutes, then add the vegetable stock along with the filtered seawater from the oysters.
Scrape the vanilla pod to set aside the seeds and add the Norohy pod alone to the bouillon.
Slowly cook and reduce the bouillon for 10 minutes.
Filter the bouillon.
Add the pine needle vinegar and Norohy vanilla seeds.
Decant the bouillon into a hermetically sealed container to retain all the vanilla flavors and leave it in the refrigerator.

Peel and finely dice the Granny Smith apple.
Place the oyster in its shell and add in the thoroughly chilled bouillon and small apple cubes.
Sprinkle on a few drops of hazelnut oil and a few sprigs of dill. Make sure the vanilla seeds are visible on the oyster.