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Recipe for Serving 6

Note: The original recipe is for serving 8

Tapioca
1/4 cup small pearl tapioca
1 1/4 cups milk
12 meaty oysters
Freshly ground black pepper
2 tbsp creme fraiche
kosher salt

Sabayon
3 large egg yolks
1/4 cup reserved oyster juice (from above)

Sauce
2 tbsp dry vermouth
Remaining oyster juice from above
1 tbsp minced shallots
1 tbsp white wine vinegar
6 tbsp unsalted butter
1 tbsp minced chives

1 oz caviar

Note: I used lumpfish caviar.