Oxana Cretu was born in Moldova. In this small country without mountains or sea, the real wealth lies in the art of welcoming others. This is where this chef with an atypical career draws her love of cooking. The vocation was born late, but gives it a particular strength.
Arrived in France at the age of 21, after traveling through many countries, Oxana studied Fine Arts there, in Bordeaux, and worked in design. But in 2017, when she became a mother, the young woman felt that her creativity was elsewhere. She then opens the restaurant Caveman.
Oxana’s plates are aesthetic, including the crockery, its shape, its material. The Franco-Moldovan chef has dozens of services. She imagines her dishes, crockery included, by first putting them down on paper. His notebooks are filled with colorful drawings. Some predict him a star soon.
Lots of vegetables, poultry selected from the best producers, fish and seafood that she works with delicacy, flavors brought back from her travels, and pepper, a real passion for Oxana Cretu. She chose to groom you on the spider crab show.
Ingredients for six :
120 g spider crab meat, 1 sheet of Phyllo dough, 20 g clarified butter, 6 number 4 oysters, 50 g liquid cream, 100 g unsweetened condensed milk, 40 g lime juice (another tangy citrus juice is also suitable), 1 siphon and its gas cartridge, 6 fresh salicornia, 1 small mango, borage leaves and flowers, the supremes of a lime.
For the tarts : Melt the clarified butter and cover the pastry sheet with the liquid clarified butter using a brush. Cut out circles of about 8 cm, using a round cookie cutter. Place the dough between two marguerite molds and cook the small baskets at 160° for 10 minutes. Cool afterwards.
For the oyster tartare : Open and lift the oysters. Cut the oysters into small dice and remove the water using a paper towel. Add the chopped salicornia and the mango cut into a brunoise (measure the mango according to your tastes).
For citrus air : In a siphon, mix the condensed milk, cream and lemon juice. Gas with a gas cartridge and shake well. Book cool. For the spider crab : Lift the lime supremes and cut them into brunoise. Mix the spider meat with the lemon and season with salt and pepper.
Fill one tartlet per guest with crab meat, then place the oyster tartare and cover with citrus air, using the siphon, forming a dome. Decorate with borage leaves and flowers.