Start by making the vinaigrette. Cut the shallot onion and parsley in small pieces and put it in a bowl.
Add the rapeseed oil, grape oil, and the balsamic vinaigrette. Add the spices.
Peel and cut the orange in small pieces. Add it in the bowl with the vinaigrette and mix well.
Brush and wash the oysters thoroughly. Open carefully.
Pour the water in the oysters in the vinaigrette mixture.
Shuck (cut away from the shell) the oysters and cut in 2-3 small pieces.
Place in small serving bowls and add some of the vinaigrette sauce in each bowl.