Open the oysters. While doing so, collect the oyster water through a sieve, in a saucepan. Rinse shells in water, removing any remaining shell residue or muscle.
Poach oyster meat in boiled oyster water for 3 seconds, remove but do not quench. Add vermouth to oyster stock and bring to a boil. Stir yolks through with crème fraîche. Remove the oyster stock from the stove and add the egg mixture. Do not make this mixture now, otherwise it will curdle. Season with lime juice, a little pastis and cayenne pepper. Cut only the white part of the leek into fine strips (julienne). Pile a little bit of sea salt on a deep plate. Place the bottom of an oyster shell on top.
Place the oyster meat in the shell. Place the leek julienne on top. Cover with the alloyed sauce and sprinkle with the grated hard cheese.
Bake in the heated stove under the salamander for 2 min. Serve immediately.
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