At the weekend, there will be French oysters on the stove, washed down with chilled champagne. Let's see how the sabering goes...? Have failed the last two times. The trick is that it should be really cold, while at the same time you can't put too much in because then the whole bottle will crack.

Thinking about a real French classic such as Sjötunga Meuniére (Sole Meuniére). That dish is almost as simple as an oyster type. Turn the fillets in flour and then fry in a lot of butter. Serve with lemon, parsley, melted butter and freshly boiled potatoes. Sounds simple but is not exactly easy to prepare.