Lift and open oysters with an oyster knife at the point where a black dot is visible. Remove oysters from shell, drain oyster water through a strainer or coffee filter, and set aside. Discard shallow shell halves and rinse deep halves thoroughly with water. Mix oyster water with about half of the champagne in a saucepan and bring slowly to a simmer. Let oysters steep in it very briefly until firm but still elastic to the touch. Remove and keep warm. Stir in crème fraîche and reduce everything to about a third over high heat. Add pastis and remaining champagne, reduce again briefly. Remove the saucepan from the heat, stir in ice-cold butter in small flakes and thicken the sauce with it. Meanwhile, preheat the oven to 220 °C and warm the oyster shells slightly in it. Divide the oysters among the preheated oyster shells and pour the sauce evenly over them. Place on a baking tray, sprinkle with white bread crumbs and gratinate in the oven at maximum top heat until golden brown.
Preparation Tip:
BURNING TEMPERATURE: 220 °C, then maximum top heat Baking TIME: 10-12 minutes TIP: It is especially nice to decorate the baked oysters with a caviar cap before serving and to drink the champagne with which you have also cooked.
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