Bouzigues THE OYSTER OF THE MEDITERRANEAN – PURE SEAFrance Occitania,Bassin de ThauYear-roundThe intense iodized fragrance is reminiscent of a fresh sea breeze.Upon tasting, we are pervaded by a salty explosion that carriestasting in its long persistence.
Oysters: What a passion!
The oyster has never left anyone indifferent, for millennia, in the course of a
long and eventful history has flanked the man, who has always considered her
Our Oyster Card will give you the feeling of “kissing” the sea, thanks to
to a sensory journey between sweet and savory depending on the provenance and
refinement. We offer a tasting of 3 different varieties of oysters
for provenance and characteristics or alternatively our selection of oysters
Rare and Special.
How to accompany them?
We recommend dry aromatic wines such as a dry Malvasia or Moscato.
If you love Whisky, we recommend accompanying the tasting with a
Peat whiskey that will enhance the iodine note or alternatively a Dry Martini
That will enhance its sweetness.
Finally, an all-time classic, our passion, today as yesterday:
Oysters and Champagne!
Tentation SWEET AND CRISPYFrance, Normandy, Calvados, Isigny-Sur-MerYear-roundIt is an oyster that grows south of the slope from Normandyan important almost balsamic savoriness will accompany us forlong seconds.
Gauloise THE IODIZED CONCAVE BELON WITH SUGARY AFTERTASTEFrance, Brittany, Finistére, Riec-Sur-BelonYear-roundGauloise “La Gallica” is the essence of Breton production, considered to beThe Belon concave. Characterized by refining in the fresh watersof the river of the same name as it joins the cold, savory ocean waters.Intriguing brackish notes on the nose, savoriness soon fades on the …
Gillardeau THE HISTORY, THE TASTE, THE LASER-MARKED OYSTERFrance, Nouvelle Aquitaine, Charente-Maritime, Marennes-OleronYear-round, limited availabilityThe Gillardeau family is an institution in French oyster farming, this productIs considered the “Dom Perignon” of oysters. The oyster is presented as hazelnut,pulpy and succulent. Each sensation is balanced, the slight savoriness followsone-of-a-kind sweetness.
Emeraude THE EMERALD OYSTERFrance, Nouvelle Aquitaine, Charente-Maritime, Marennes Oleron,Seasonal: October to AprilUpon tasting, we will be captured by an unexpected taste, initially the savorinesswill be prevalent, after the first few seconds we will discover how the seaweed gives a tasteSlightly ferrous, similar to the blueing of the best French cheeses,deep and persistent taste.
The Pearl Fishers Tasting of French Oysters (3 pieces)