OYSTERS GUIDE

LA PEARL NOIRE

A PARTICULARLY MEATY AND CRISPY OYSTER THAT COMES FROM UTAH BEACH IN NORMANDY. TO PERFECT ITS TASTE AND WITHOUT ALTERING THE TYPICAL CHARACTERISTICS OF ITS MEAT, IT IS REFINED FOR 3 MONTHS IN THE RIVER OF BÈLON. "LA PERLE NOIRE" FROM BRITTANY IS SWEET AND CREAMY, WITH HINTS OF IODINE AND HAZELNUT.

TSARSKAYA

THE TSARSKAYA IS A TRIBUTE TO THE RUSSIAN TSARS WHO WERE THE FIRST IMPORTERS OF BRETON OYSTERS. THEY ARE FARMED IN CANCALE BAY IN THE NORTH OF FRANCE, NEAR MONT SAINT MICHEL. THE TSARENSKAYA OYSTERS TASTE OF SWEET ALMONDS, ARE CRISP AND TENDER IN TEXTURE AND HAVE A STRONG FLAVOR WITH A TOUCH OF ACIDITY IN THE FINISH, SIMILAR TO GRAND CRU WINES. A REAL TREAT FOR ALL OYSTER LOVERS!

EMERALD ROCK

THE COLD, CLEAR WATERS OF IRELAND GIVE THE EMERALD GREEN ROCK OYSTER ITS INCOMPARABLY FINE FLAVOR. THE FIRM SHELL MEAT OF THE OYSTER IS PARTICULARLY AROMATIC WITH A FINE, NOT TOO OBTRUSIVE SEA FLAVOR. IT IS ONE OF THE EUROPEAN OYSTERS, WHICH BELONG TO THE SAME SPECIES BUT DIFFER IN TASTE - DEPENDING ON THE MINERAL CONTENT AND NUTRIENT SUPPLY IN THE WATER, EUROPEAN OYSTERS DEVELOP DIFFERENT FLAVORS. THE CLEAR NORTHWEST OF IRELAND PROVIDES THE OYSTERS WITH PARTICULARLY HIGH LEVELS OF NUTRIENTS. THIS NOT ONLY GIVES IT A PARTICULARLY TANGY TASTE, BUT ALSO THE CHARACTERISTIC SHIMMERING EDGE OF THE SHELL.