I ordered the oyster ice cream as a starter at La Bambouche (sp?) in Paris as suggested by Patricia Wells.
I expected smooth, sweet creaminess with some plump cold oysters folded in. What I got seemed like the froth on top of ocean surf near the beach run through a Donvier, and served on a bed of salt. Everything else in the meal was excellent, service helpful, citrus dessert soup memorable.
I am interested the opinion of anyone else who has had this dish or something similar. Have I just not acquired the level of palate sophistication to enjoy this dish? No sarcasm intended, I'm really curious.