Boil the new potatoes with salt and pepper until just tender and drain well.  Place in bowl, add cream, olive oil, coriander and diced tomato concasse.  Crush them coarsely with a fork and season with salt and pepper.  Keep them warm.  When opening the oysters reserve the juice, discard the top part of each shell and clean the bottom half.

For the sauce, whisk the egg yolks and wine together in a small bowl over another bowl of boiling water and whisk until the mixture thickens and doubles in volume.

Whisk the cream and cheese together for 4 minutes and then fold slowly into the whisked egg yolks, wine mixture along with the strained oyster juice.

To serve, divide the crushed potatoes between the cleaned oyster shell, season the oysters and put them on top of the potato mixture and coat with the sauce.  Place under a hot grill for 2 minutes until golden brown.

Serve some roquette salad with strips of leeks, petal of tomato, olive oil, lemon juice and coriander leaves.