Although Normandy is more well-known for its French cheeses and Calvados liqueur than for huitres and other related products, this region should be an important factor when selecting huitres. Bartenders are getting creative with their martini and oyster collaborations; some now make martinis with an actual oyster thrown in there to take place of the vermouth, while others pop the oysters own salty, delicious juice in there to take the traditional olives dirty role. Mont-St-Michel Bay, located between Normandy and Brittany, is a stunning sight to see. Make it a young wine, as youll again run into the pesky complexity clash with older vintages, and dont overchill, or youll ruin the flavour. Bretagne produces a wide variety of oysters, many of which are prized by gourmets. The process is known as Lostriculture and the growers are known as Ostriculteurs. Set in oyster parks with only five to the square yard, these oysters, prized by gourmets, grow for at least four months and double in weight during that time. Meaty, nutty, firm and savoury, the oysters are grown and carefully tended for four years, and due to their cultivation process are less briny than many other varieties. Save. It is a noble oyster with a fleshy texture, iodine, and hints of Hazelnut, and it is one of the best oysters available in the market. Six of the best luxury hotels with private yachts, Why this private island in Tanzania should top your travel list in 2023, Why St Barths is the spiritual home of regatta racing, Why Norway should be next on your charter hit list, 7 of the best coastal hikes accessible by boat. Best Overall West Coast Oysters: Hog Island Oyster - CA. Pacific oysters and native oysters have different measurement systems in France. These are just a couple of the local experiences we recommend others are closely guarded secrets that we reserve exclusively for our clients. This sweet, fruity oyster grows in Marenne-Oleron on the west coast of France, the largest oyster growing region in Europe. McDonagh's, where a dozen oysters will cost you22. Anthony Bourdain takes great pleasure in traveling because he respects people and food. Yannick effortlessly shucks oysters In modern times, France was the first country in Europe to begin producing oysters on a large scale. Ask anywhere in New Orleans and they'll say Gulf oysters are the absolute best. This restaurant has been owned by the Moran family for seven generations, and the oysters served here are farmed locally. With 640 km of stunning coastline it comes as no surprise that Normandy produces some of the world's finest oysters. From North to South there are seven distinct growing regions: Normandy, North-Brittany, South-Brittany, West-Central, Marennes-Olron, Arcachon, and the Mediterranean. Matunuck Oyster Bar, where a dozen oysters will cost you $24. With a salt water content higher than the sea and no tides to contend with, the oysters grow rapidly and are some of the fleshiest in France. She is one of the few yachts able to cruise with more than 12 guests onboard and can welcome up to 40 guests for day charters. Grand Isle. In France, oyster butter is a simple and tasty way to enjoy seafood. They explain every aspect of oyster history and nurturing. 1. If you want the best oysters in the world, you must visit the Delta de l'Ebre, which is located between Barcelona and Valencia and is a top contender. A bottle of Domaine Servin Chablis Premiere Cuvee les Pargues could be just the drop. View all posts by Alex Coles. There are many reasons why French oysters are the best. Why not hire a private boat and embark on a tour of the areas fascinating oyster farms, implanted around the bay and visible at low tide? In Europe, raw French oysters are frequently served with a squirt of lemon juice and a squeeze of Tabasco sauce. Because of their unique flavor and texture, this type of oyster will satisfy even the most ardent oyster lover. In fact, one in four French oysters hail from this region and are prized by locals and visitors alike for their variety and frank, complex flavours. Of those oysters, 50% are eaten in the single week between Christmas and New Year. Kumamoto oysters have gained popularity due to their sweet taste as well as their mild brininess. Joel Goldberg for The New York Times. How to Eat an Oyster Like the French: This is a list of some tips for how to eat oysters like the French. They are typically served raw, with a squeeze of lemon juice and a drop of Tabasco sauce. There are many other deserving candidates further afield, such as in Australia, New Zealand and America, but as we know, the freshness of an oyster is paramount, so this list will concentrate on the best of European oyster growers.). If you prefer to enjoy lunch or dinner at a nearby, high-end table, there are numerous options for an unforgettable gastronomic experience. Finally, another destination in Nouvelle Aquitaine that reserves some of France's best oysters is the town of Marennes-Olron, famous for its "La Pousse en Clair" variety that is elevated in low density conditions and in shallow ponds called "claires". The classics in Paris are oysters from legendary French oyster cultivation areas such as Cancale, Marennes-Olron, and Arcachon. If you want to try something new, you can begin with Anthony Bourdains journeys; his travels are a great place to start. Denmark Oyster Festival. You wont be disappointed. West Sweden. Use the small fork. The plants are difficult to grow and require a small amount of production, so they are more expensive to produce. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Zest of 2 limes. . Tempura oysters are a speciality here. A large part of the region, whose largest city is Bordeaux, runs alongside the Atlantic coast, a genuine treasure-trove for local oyster-tasting. We'd like to introduce you to one of the best oysters in the world: the Belon oyster. Learn how your comment data is processed. Oysters, as a side dish, are popular as an appetizer made with bread and butter. For one, they are grown in some of the cleanest and most pristine waters in the world. Oyster farming is a thriving part of the culture and economy of the tang de Thau (the Thau Lagoon between Ste and Bouzigues) in the Languedoc Roussillon and the picturesque town of Bouzigues produces the most sought-after oysters in Europe. In May each year, locals and visitors alike celebrate the Bluff Oyster Festival. But the French are also far from alone in their love and pride of their home grown oysters, with many other countries across the world vying for the title of the worlds best oyster. Oysters are popular among the French, and there are a variety of ways to enjoy them. Website. As one of Scotland's largest oyster beds, both wild and farmed Ostrea edulis oysters are still harvested at the site and they are famous for having a tangy long-lasting flavour and are more round and flat in appearance. Today, France produces between 130,000 to 145,000 metric tons of Pacific oysters . The town of Marennes is known as the oyster capital of France, and it is here that some of the finest oysters in the world are grown. The most important part of the Texas oyster harvest is in Galveston Bay. Some people enjoy them simply because they are without any extras, while others enjoy them with a sprinkle of butter and bread. There are around 350 oyster farmers in the Arcachon Bassin and they produce 8000 - 10,000 tonnes of Pacific cupped oysters per year. In particular, the French coast is famous for its oysters, particularly in Bouziques, France. France is Europe's leading producer and consumer of cupped oysters. Because they live in different parts of the world, they have different dialects. The plates have flatter shapes than usual, and they are also known as Marneens or Belons in the two places where they are produced. They are flavourful and juicy, with a nutty flavor that is difficult to resist in many cases. oysters from France are typically served raw with a squeeze of lemon, but they can also be cooked in a variety of ways. The Kelly Galway is a very large oyster grown in wild oyster fisheries along Irelands West Coast, before being moved to oyster beds to fatten and develop their flavour, giving them the flavour of the Atlantic and the fresh waters of the Clarinbridge and Kilcolgan rivers. E-mail. The Portuguese oyster Crassostrea angulata (which is almost extinct in French waters) was used to model his painting. Fishermen cannot make a profit on any fish caught outside of their quotas. They taste slightly different depending on where they came from: salty and nutty in Normandy, iodiney and delicate and invigorating in Brittany. Our private tours will unveil a host of secretive, exclusive and authentic places to taste the very best; these are just a couple we recommend in the area. While most French oysters are now Pacific Oysters, the Kelly Galway native oyster is an extremely fine example of the native flat European oyster that used to be prevalent in France, before disease and overconsumption almost entirely wiped them out. The ultimate Paris vacation guide. Learn about oyster farming practices in each of the 7 oyster farming sites in France (Normandy, North Brittany and South Brittany, Vende, Charente-Maritime, Arcachon, Mediterranean), along with the various methods employed. A shigoku oyster is a suspension-grown oyster that is grown in bags suspended in water that moves with currents. Oysters flavor is said to be unique because they combine the salty Mediterranean flavor with the sweet freshness of the River Ebro. An American oyster, as opposed to a French oyster, has a distinct brininess. Meanwhile, at Le Vauban in Cherbourg-en-Cotentin, the fresh shellfish platters are excellent, as are the beautifully presented dishes made with fresh local ingredients. The country has a long history of oyster cultivation, and today there are dozens of different types of French oysters to choose from. It is best to tip the oyster shell into your mouth and drink the seawater with it. Heres a summary of some of the terms you are likely to encounter: France produces two types of oysters, plates and creuses. White Wine: Chablis and Sancerre, if you please. Some people prefer a saltier oyster, while others prefer a sweeter oyster. The oyster is a French delicacy that has been popular among kings and peasants for centuries. This region produces one out of every four French oysters, which are prized by locals and visitors alike because of their variety and complex flavor. They are large, juicy and have an intense flavour, earning them a place among the finest oysters in the world. Especially when you can look out and see the sparkling waters the shellfish were plucked from just hours before. Ultimately, the best oysters in Brittany, France are the ones that taste the best to you. The Glidden Point oysters in Maine are known as the gold standard, and they are some of the best oysters in the state. Christmas is almost upon us, and villages and cities across France are preparing for the seasonal Gallic rush on oysters. Whether true or apocryphal, these are some mighty fine oysters, famed for their tangy, lingering flavour. Known as the Royals Royce of oysters, these very fine oysters come at a premium. Because French oysters are grown in France, they are considered to be the best. Here are a few superb pairings for your oyster feast this Christmas: Champagne and Sparkling Wine: Sparkles and Salt are a Match Made in Heaven. Huitrerie Regis. Oysters can be eaten raw or, if desired, eaten in warm temperatures, but true oyster lovers prefer to eat them raw. Although less intensely flavoured than the plate, the creuse is equally seductive. Easily accessible by superyacht, these oysters alone make Rhode Island a destination to cruise by. They are raised in shallow water from 4 to 6 months, producing only two to five oysters per square meter of water, producing a nearly crunchy oyster shell. During private tours, you can discover the very best places to eat, hidden away, and at the very least for the first time. Because of their smoother shells and saltier flavors, the oysters on the East Coast are more popular than those on the West Coast. You can even board a 2CV vintage Citroen on embark on a rustic yet elegant tour around the landing beaches and picturesque natural sites such as the Cliffs at Etretat, stopping to taste oysters and other authentic Norman products (calvados, wines, cheeses, ciders) along the way. An example of data being processed may be a unique identifier stored in a cookie. This flat, rounded and wild oyster variety has a fresh, fleshy interior and is appreciated for its unique flavour as well as its rarity. Like wine, terroir and variety matters when it comes to the world of oysters. During your next private, high-luxury tour of Brittany, make sure to spend some time tasting and learning about their fantastic oysters. If youre looking for a more intense oyster flavor, consider California oysters. The average price of a kilogram was 7.5 euros per kilogram in July of 2020, which is down from the previous years average. 6. If youre going to eat raw oysters, allow 6 to 8 oysters per person, and 5 if theyre going to be served warm. If youve eaten them before, or whether youre curious and about to experience them for the first time, theres nothing in the world quite like French oysters. If youre having an event, pair your oyster with a cold Chablis or ros to make it extra special. Cupped oysters come in a variety of sizes and come in a numbered box. The waters are cold, fresh and salty and contain prawns, langoustine, lobster, mussels, oysters - and fantastic fish. For many oyster connoisseurs, Aquitaine is synonymous with incomparably fresh, delicious huitres (French for oysters and pronounced WEE-truh. That, to a layman is what all oysters look and taste like but to a true connoisseur, every variety of oyster has its own characteristics. For more information about oysters around the world, check out my new live show Around the World in 80 Oysters. As part of a well-known oyster brand, the third and fourth generations have taken over management. Alternatively, their recently opened tasting room on the Ile de la R off the Atlantic coast offers superb views over sea and sky. At 20 to the square yard, these oysters mature for two months in salty claires, or marshes, where they filter nutrient-rich water that sometimes turns them green. It has been a part of French culture for a long time. The famous advertising slogan for Guinness Guinness is good for you rings true in this case, but Murphys or your preferred Irish Stout will be just as good. Well create an entirely personalised gourmet adventure in France that includes exquisite fresh oyster tastings with some of the countrys finest producers, perhaps paired with exclusive wine tours. The Saint-Vaast oyster is distinguished by its nutty flavor, so try it for a different taste. Quicklist: Types of Oysters Crassostrea gigas Pacific Oysters Crassostrea sikamea Kumamoto Oysters Ostrea edulis Belon Oysters Ostrea lurida/conchapila Olympia Oysters Saccostrea glomerata Sydney Rock Oysters Crassostrea virginica Eastern Oysters Blue Point Oysters Beausoleil Oysters Misty Point Oysters Well Fleet Oysters Oysters are typically consumed raw, in part due to their high nutritional value. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. By combining butter and salt, the oyster brine is enhanced and complimented by the richness and creaminess of the butter. True Belon oysters are produced in the area around the French river Belon, and some say that they are some of the rarest oysters in the world. "Great service, great food!". Here's how to tell oysters from the US, France and Australia apart. For those of you celebrating the festive season in Europe, here are a selection of the finest oysters available in Europe this Christmas, as well as what to drink with them. Aged for an average of three years before being harvested, the oysters cultivated in this unique environment benefit from an ideal ecosystem: the relative calm of Bay waters fed by the wild Atlantic ocean on one end, dunes and pine forests on another. Like wine, terroir and century . Norway. Fine de Claire, Spciale de Claire, Belon, Gillardeauyou name it! In France, the oyster has been beloved by kings and peasants for thousands of years and today, the French continue to love these salty and briny treats from the sea. The resulting oysters are silky in texture, with an addictive sweet-salty flavour. Review. The native Knysna oyster, nutty and creamy and utterly unique, is the speciality of 34 South, a bustling warehouse-style waterfront restaurant on the Knysna Quay. Many people believe French oysters are the best in the world, and raw oysters are available at bistros and brasseries across the country. The simplicity of the dishs flavors highlights its ability to showcase each ingredient. Plus Hotels, Restaurants, Beach Clubs, Cars, Sport, Events and much, much more. France is known for producing oysters in three forms: plates, creuses, and fines. Oysters have been consumed in France since the Roman Empire. From the direction of Lorient, take the exit for the D16 (Quimperle Centre) off the N165 then follow the D16 and the D116 south towards Moelan-sur-Mer. A large portion of the oysters are cultivated in Isigny-sur-Mer and its surrounding towns in the Calvados department. That, to a layman is what all oysters look and taste like but to a true connoisseur, every variety of oyster has its own characteristics. The legendary French oyster cultivation areas are Cancale, Marennes-Olron, and Arcachon. Some kind of dry white wine or Champagne is generally suggested as an accompaniment. The region, with roots in Celtic roots that stretch back thousands of years and fishing practices that are just about as ancient, has perfected the art of the huitre through a combination of treasured tradition and present-day innovation. Generally, there is a small fork provided for this purpose, so that it is not attached to the shell. French Riviera Luxury is a blog about all things luxury related on the French Riviera and Cte dAzur, including but by no means limited to: Yachting Luxury yacht charters and boat rentals, popular yachting destinations, new yacht launches etc. Hennessey also provides the restaurant with big, meaty seven- to 10-year-old oysters, which chef Andrew Taylor roasts in a thick, Korean-style barbecue sauce. The best oysters are available in September through April, but they are unlikely to be found on menus until October. Local producers such as Huitres Arin have fantastic tasting rooms/restaurants with sea views; take in the arresting natural beauty of the Bay of Paimpol as you enjoy a platter of the freshest local oysters, accompanied, of course, with salted Brton butter and bread.