The company is based near La Rochelle in western France and the oysters are cultivated over four years following strict rules which have been passed down by four generations. The type of oyster, the size of the oyster, the freshness of the oyster, and the taste of the oyster all play a role in making this determination. A Brut Blanc de Blanc (100% chardonnay) is a very good choice, such as either Pierre Gimonnet Premier Cru Brut NV, or Chapuy Grand Cru Blanc de Blancs Champagne. Touring & Tasting on the PeninsulaWhy not couple a historical tour of Normandys landing beaches with a few gourmet tastings at some of the areas most prestigious oyster houses and seafood restaurants? In addition to eating and drinking with locals, he learns about their traditions and their cuisine. They are difficult to grow and are produced in small quantities, and so they are more expensive. The Domaine Hippolyte Reverdy Sancerre does nicely here. They taste slightly different depending on where they came from: salty and nutty in Normandy, iodiney and delicate and invigorating in Brittany. For one, they are grown in some of the cleanest and most pristine waters in the world. As mentioned above, theres a language of terroir and crus that accompanies oysters, particularly in the French oyster industry, and some of the very best pairings are when an oyster is paired with a local wine, particularly in regions where the soil the vines are grown in was once seabed, and therefore rich in marine sediment. The oyster can be served plain, with a splash of lemon juice, vinegar, or a shallots sauce, or with vinegar and a dash of lemon juice. The meat is briny and firm, with only a hint of sweet sweetness and a refreshing acidity, as compared to cucumbers. In the 19th century, there were three oyster capitals in the world: Paris, London and New York. Oysters have been consumed in France since the Roman Empire. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. Additionally, the French take great care in harvesting their oysters, using traditional methods that have been perfected over centuries. Read our No BS Guide to Eating and Drinking Like the French. They have a slightly sweet flavor that is generously filling in their semi-round shell. For true oyster lovers, theres really nothing better than tucking into a dozen on the half-shell at a seaside bistro. During your next private, high-luxury tour of Brittany, make sure to spend some time tasting and learning about their fantastic oysters. . Although France is normally the first place that springs to mind for the worlds best oysters, the Delta de lEbre, situated between Barcelona and Valencia, it a top contender. Napoleon III is credited with introducing oyster parks in the 1800s because the gathering of wild oysters was wiping the species out. The average price of a kilogram was 7.5 euros per kilogram in July of 2020, which is down from the previous years average. Our favorite is Emile et une Hutre in Village l'Herbe. Comptoir Saouf, where a dozen oysters will set you back15.30. The Hog Island Oyster Company of Tomales Bay, California, is famous for its hog Island Sweetwater oyster. 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 family-run business delivers oysters with a big bold ocean flavour. Oysters are calibrated from 000 to 6, with the smaller number indicating the larger-sized oyster. Traditional champagne pairings include oysters and a Ruinart Blanc de Blancs. The production is small, really, considering that Brittany produces 35,000 tonnes of France's annual 150,000 tonnes of oysters. When youre ready to eat the oysters, use a short, sharp knife with a short, sharp blade. Not sickly sweet stuff, but the desperately dry Manzanilla, which delivers acidity, crispness and salinity in droves. To get the best sense of oysters' individual flavors, it's best to eat them unadorned before adding garnishes like mignonette or cocktail sauce. There are many factors to consider when determining the best oysters in Brittany, France. Also raised on the Cotentin Peninsula but further to the east, the huitre de Saint-Vaast la Hougue is another noble oyster with a fleshy texture, rich in iodine and featuring a subtle suggestion of hazelnut. They are definitely an ingrained element of French culture. 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 oysters from the glandardeau saucisson are among Frances best oysters, and they rank third among the top three. Many people believe French oysters are the best in the world, and raw oysters are available at bistros and brasseries across the country. By combining butter and salt, the oyster brine is enhanced and complimented by the richness and creaminess of the butter. Mont-St-Michel Bay, located between Normandy and Brittany, is a stunning sight to see. The countrys long coastline and diverse climate provide the perfect conditions for oyster farming. For more information about oysters around the world, check out my new live show Around the World in 80 Oysters. Like wine, terroir and variety matters when . The larger oysters are used in molluscan dishes such as bouillabaisse, while the smaller ones are used in chowders and Rockefeller oysters. Their boutique in Bourcfranc makes an excellent port of call to procure the houses exquisite oysters for a festive and elegant meal, perhaps aboard a privately chartered boat or yacht. Vive la France! France also goes to greater lengths than anywhere else in the world to coddle some of its oysters, which can be finished in special salt ponds where each gets a designated amount of water, or may even have special algae added to turn their gills green (and flavor fruity). Its lovely cucumber notes make Hendricks Gin a standout for oyster accompaniments, but any good gin will do. Oysters are popular among the French, and there are a variety of ways to enjoy them. Labelled according to the same calculation as the fines, these oysters are a larger and fleshier. Utah Beach, one of the famous D-Day landing beaches and the westernmost of the five, is located on the Cotentin Peninsula. 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. Provence & French Riviera. When it comes to Christmas and New Years Eve in France, oysters (Hu*tres) are the second most popular product. Oyster Reviews Julie Qiu May 25, 2020 Australia , France , Africa , Brazil , Ireland , Japan , Scotland , Tasmania , international , best oysters , Loch Ryan , Bouzigues , Senpoushi , Fines de Claire , Kelly Galway 31 Comments Best Oyster Gifts; 2020 Holiday Newsletter; Solstice Spirit; Rebuttal to Oyster Herpes Op-Ed; Like wine, terroir and century . They are delicious raw or cooked in different traditional Norman dishes, including ones featuring local apple ciders. 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. Oyster production accounts for 90% of the total oyster harvest in Europe, with French oysters accounting for the remaining 10%. In Saint-Vaast-la-Houge, for example, France et Fuschias is a local table helmed by young chef Alexandre Raymond; it has won accolades for its excellent oysters and creative cuisine with roots in Norman cuisine. 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. Terroir (pronounced "tehr-wahr") means the characteristics of a placeits climate, geology, and wildlife, for examplethat impact . The French are justifiably proud of their oysters; they are, after all, considered some of the finest on earth. Of those oysters, 50% are eaten in the single week between Christmas and New Year. The oyster is a French delicacy that has been popular among kings and peasants for centuries. Juice of 2 limes (about 2 tbsp.) 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. Some of the more popular places include Le Bouchon du Palais in Paris, LEcailler du Bistrot in Lyon, and La Cote des Monts in Bordeaux. Chez Pierre in Arcachon is also prized by locals for its fine platters and excellent wines. During a private oyster-tasting tour, you may also visit oyster producers and local restaurants. Kumamoto oysters have gained popularity due to their sweet taste as well as their mild brininess. The Gillardeau family has been cultivating oysters for generations as a result of the familys ancestral passion for the delicacy. Anthony Bourdain takes great pleasure in traveling because he respects people and food. 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. 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. A Guide to Oysters. "Service was excellent and kind and the oysters were just delicious.". Limfjord oysters, dubbed "the best oysters in the world," are quite rare. From Strasbourg to Colmar to Paris. Elegant Address The very best in luxury villa rentals on the Cte dAzur and French Riviera. An example of data being processed may be a unique identifier stored in a cookie. Matunuck Oysters are grown in Potter Pond, an aquaculture farm in East Matunuck, Rhode Island. Read related: 4 Destinations for Luxury Travellers on the West Coast of France, Read related: Experience Our Luxury French Cheese Tours, Read related: Luxury Tours of Mont Saint-Michel, Normandys Natural Wonder, Protected: West Coast of France: 4 Luxurious Destinations, The Interview : Richard Pfister and the art of Oeno-Perfumery. Full of flavour and ideal for tastes that are a bit adventurous, these iodine-rich varieties are said to leave a subtle hint of almond on the palate. At sunset, follow the Rance west to St-Malo, a fortified citadel with ramparts at the mouth of the Rance. 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. From North to South there are seven distinct growing regions: Normandy, North-Brittany, South-Brittany, West-Central, Marennes-Olron, Arcachon, and the Mediterranean. They are often served with a squeeze of lemon juice and a glass of white wine. Cancale alone produces 60,000 tons of molluscs, accounting for roughly one-third of the nations total. The waters are cold, fresh and salty and contain prawns, langoustine, lobster, mussels, oysters - and fantastic fish. Cupped oysters come in a variety of sizes and come in a numbered box. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Outside the Champagne region, a bottle of Cremant de Limoux will go down very nicely. No matter how you enjoy them, French oysters are a truly delicious treat. They are also delicious when cooked with herbs, garlic, or other seasonings. Fishermen cannot make a profit on any fish caught outside of their quotas. This allows them to grow fatter and more substantial than fines de claire. A large portion of the oysters are cultivated in Isigny-sur-Mer and its surrounding towns in the Calvados department. Oysters, a saltwater bivalve mollusk that has lived on Earth since dinosaurs, are a type of mollusk. They explain every aspect of oyster history and nurturing. 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. Due to the way they are cultivated, Gillardeau oysters can be eaten more than eight days after packaging so ensure your chef orders some in if you are in the country on your private yacht or enjoying a luxury yacht charter in France. Enter your email address to subscribe to this blog and receive notifications of new posts by email. In order to enjoy oysters like the French, you must immerse yourself in the ocean. If you want to try something new, you can begin with Anthony Bourdains journeys; his travels are a great place to start. 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. 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. 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. Oyster shells are usually oval or pear-shaped, but will vary widely in form depending on what they attach to. You should only consume oysters from the months of septembre, octobre, novembre, and novembre the three most common times to consume them. Bespoke Yacht Charter Bespoke Yacht Charter offer luxury yacht charters and boat rentals on motor yachts, sailing yachts and superyachts on the Cte dAzur and French Riviera. Oysters are a common ingredient in most restaurants, from humble bistros to fine dining establishments. Oysters are such an established part of Irelands culinary background that it has its own dedicated oyster season with food festivals all over the country. Because French oysters are grown in France, they are considered to be the best. Ultimately, the best oysters in Brittany, France are the ones that taste the best to you. The French eat oysters as they do in How To Eat Oysters Like the French. "These are the closest [farmed] oyster to a wild Louisiana oyster that begs to be made into a po'boy.". A platter full of oysters, as well as other seafood, is another excellent way to enjoy oysters. Cancale, Marennes-Olron, and Arcachondre are three legendary oyster cultivation areas in France. Huitres et Saumons de Passy. Oysters from France are prized for their delicate flavor and freshness. The plates are flatter in shape and are also known as Belons or Marennes, two of the locales where they are produced. The oysters grown in this harbor are some of the most flavorful and juicy youll ever taste. The plants are difficult to grow and require a small amount of production, so they are more expensive to produce. This is an occasion where you dont need to fork out hundreds for a bottle of Cristal- and in fact shouldnt, as the complexity of a vintage champagne will only compete and clash with the oysters flavour profile. For eating raw, sizes 3 - 4 are best. For other strong white wine accompaniments, a very dry Muscadet from the Loire Valley promises a clean and crisp flavour profile, while a dry German Riesling is outstanding with meatier, creamier oysters. However, the reigning champion must always be true Champagne from the Champagne region, partly because it is grown in soil which is rich in marine sediments and chalky notes, creating a magnificent mineral, almost saline partnership with the salty oysters. The wild huitres found in villages such as Plougastel-Dauolas are more similar to scallop meat than any other type of fish. The legendary French oyster cultivation areas are Cancale, Marennes-Olron, and Arcachon. France controls more than 2,000 miles of coastline, featuring some of the finest oyster beds in the world. If you like buttery Chardonnays, these pair well . 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. Though Bluff itself is a little off the beaten track, it's oysters are available across the country, so you should absolutely sail your superyacht to New Zealand Auckland and Queenstown in particular are of to some of the world's best restaurantsoffering this southern island delicacy. Where to Taste the Best Oysters in Aquitaine?Your private oyster-tasting tour in the region may include visits to producers and local gastronomic tables specialised in fresh shellfish paired with excellent wines. Find Oyster Bars; . Seating at the outdoors Marker 13 Buoy Bar is first-come,. Review. Plus Hotels, Restaurants, Beach Clubs, Cars, Sport, Events and much, much more. Finally, there's no need to worry about calories whilst eating oysters! Yannick effortlessly shucks oysters Very rich in iodine, these popular oysters are very frequently featured in top shellfish and seafood restaurants around France, but sampling them straight from the source is recommended for ultimate freshness and to witness the artisanal way they are prepared for consumption. 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. Small diced red meat radish (about 1 tbsp., with a little for a garnish) Salt, to taste. These varieties typically. Are French oysters the best in the world? France has some of the best oyster experiences in the world. It is best to tip the oyster shell into your mouth and drink the seawater with it. 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. Also called portugaises or japonaises, these oysters have a convex shell. Pacific oysters and native oysters have different measurement systems in France. This restaurant has been owned by the Moran family for seven generations, and the oysters served here are farmed locally. 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. Their stance is visitors and tourists should feel privileged to be served the finest in the world. Level 1 has the highest weight, but level 2 has the most texture. Possibly the most famous oyster of them all are the Speciales Gillardeau, grown by the Gillardeau family near La Rochelle in Western France. At bistros and brasseries around the country, you'll find raw oysters on the menu-and many believe French oysters to be the best in the . "It has a strong, earthy brininess that is perfect for the steak lover," Brownlee says. 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.). Besides, oyster preference is an extremely personal thing, and one that does not always correspond with either fame or price tag. Theyve drunk malty, creamy stout with their oysters for generations, and it works surprisingly well with the salty hit of the oysters. The laws in place are aimed to prevent food waste at large. In some places, oysters were easy to find. 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. 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. It's all due to the unique farming process they developed. The number of oysters in France varies from 1000 to 6, with the smaller the number, the larger the oyster. If you want to stay cool this summer, try an aperitif spritz or a Louis Jadot chardonnay, both of which add a touch of sophistication. In 2017, the average price of fresh oysters was between 7.1 and 7.4 euros. The oyster industry is rich in history, as can be seen by dipping your toe into the briny waters. And while the three regions above are perhaps the most popular ones for sampling superb shellfish, other areas, including the French Cote dAzur and Sicily, harbour some excellent oyster-tasting opportunities as well. Due to their unique taste, their longer maturation (up to 6 years), as well as their relative scarcity compared to the Pacific oyster, the native Kelly Galway oysters are prized by connoisseurs and chefs alike. Keep in mind that the tides here raise and lower the water by about 15 meters. Oysters from the East Coast are unquestionably the most popular in the seafood world. It's a French word that you may have heard used with wine. There are numerous other good oyster farms in Europe, but the Delta de lEbre, a region between Barcelona and Valencia, is widely regarded as one of the best in the world. Because of their smoother shells and saltier flavors, the oysters on the East Coast are more popular than those on the West Coast. For many oyster connoisseurs, Aquitaine is synonymous with incomparably fresh, delicious huitres (French for oysters and pronounced WEE-truh. There are 4.5 square miles of oyster beds in a natural harbor where the oysters are grown. +33 5 56 83 78 81. The Portuguese oyster Crassostrea angulata (which is almost extinct in French waters) was used to model his painting. But which are the ones you should visit this year? The best oyster restaurants in the world Essential pit-stops chosen by Simon Lamont, head chef of Raw Bar at Seabird, home to London's longest oyster menu THE COMPANY SHED, ESSEX 'An old hut just down the slipway in Colchester, with the farm a shell's throw from where you're sitting. 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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. Oyster Rockefeller, a type of oyster that is popular in the United States, is also a native of France. Denmark's second oyster is the Pacific oyster ( crassostrea gigas ), a foreign species that was accidentally introduced to the . The half-shell oyster is a standard unit of purchase in these parts because oysters are abundant. Aquitaine is a thriving oyster-producing region, thanks to the presence of small oyster farms and restaurants specializing in the delicacy. Antisan is also a very popular yacht rental choice for events such as Cannes Lions and MIPIM. You can even taste them onsite in the areas many informal yet wonderfully authentic cabanes huitres (oyster-tasting cabins), where you might enjoy breathtaking views over the Arcachon Bay, the astrounding Dune Pilat and the Cap Ferret. Its dense, slightly metallic and challenging flavour is so satisfying, And, if youve already started on the wine, the heady combination of oyster and alcohol will evoke dreamy images of misty Breton shores and the clanking of small boats as they dock to unload their catch. 1. In May each year, locals and visitors alike celebrate the Bluff Oyster Festival. Claimed. Shells. The plate is the oyster lovers oyster. 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. 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. An oyster with a weight of 1 to 6 on a scale is classified as Hutre Creuse. The town of Isigny-sur Mer and nearby Grandcamp-Maisy are both excellent ports of call for sampling the prized local produce. Fishermen place baby shellfish in beds in order to grow them as they approach maturity, and they return to the beds to place them as they grow. Go for a Brut (dry), bright, citrusy, non-vintage champagne. 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. In addition to its historical significance as a place of memory and mourning following the tragedy of World War II, the area is prized for its delicious and distinctive oysters, which are fed by incredibly strong ocean currents that intertwine with the waters of nearby rivers. The oyster business is taken very seriously by growers, marine biologists, and by French connoisseurs, which is basically everyone in France! Additionally, personal preferences will also come into play. From coastal Virginia to New York and New Orleans, a writer delves into the history and lore surrounding the shellfish, with a focus on the role African Americans . Determined by a complicated calculation that only the French understand; this designation means small- to medium-sized. We and our partners use cookies to Store and/or access information on a device. On the island of Capers in South Carolina, a robust and juicy oyster known as the Capers Blade is produced. Typically, this is the mouth of the Belon or Marenne rivers, where fresh and salt water blend. Located between Barcelona and Valencia in the pristine wetlands of the Delta de lEbre National Park, these delicious oysters benefit from the salt water of the Mediterranean and the fresh water of the River Ebro. Find your part of the world and locate oysters with ocean maps or terrain. 5. The country is well-known for its oyster farms, which are an important part of the French culinary culture. We particularly recommend tables including Le Patio, a Michelin-starred restaurant on Arcachons main beach thats headed be French chef Thierry Renou and features outstandingly fresh oysters and creative regional cuisine, as well as the recently opened Skiff Club in gorgeous Pyla-sur-Mer, with fantastic views over the dunes, remarkable gastronomy from chef Stphane Carrade, and a superb wine list. So now that you know which oysters you want, and which drink to pair them with, its time to join the oyster rush in time for Christmas. The oysters are said to have a unique flavour as they combine the saltiness of the Mediterranean with the sweet freshness of the River Ebro. In particular, the French coast is famous for its oysters, particularly in Bouziques, France. Well tell you why the oysters in France are so good, the different types, where you can enjoy them and how to eat them. The Chesapeake Bay used to appear as if it were teeming with oysters as if it were a giant Milky Way. 1 medium jalapeo, minced (about 1 tbsp.) (Dont tell the French, but nearly 80% of the oysters here are exported to France and many are then sold in France and internationally under a French label. For centuries, oysters have been grown in France, and fishermen work within a rigid production cycle. We always aim to show our VIP clients the secrets of Frances best producers and top culinary talents. Although not a traditional superyacht destination, the oysters in Ireland are reason enough to make a visit. Certificate of Excellence. 2022 all rights reserved 2CV BOURGOGNE TOURS Hosted by DBL France, 2021 all rights reserved Made with love by Exclusive France Tours Elizabeth Stefanovic Hosted by DBL France. A large part of the region, whose largest city is Bordeaux, runs alongside the Atlantic coast, a genuine treasure-trove for local oyster-tasting. If youre having an event, pair your oyster with a cold Chablis or ros to make it extra special. For white wines, they should be young rather than aged as complexity competes with the oyster flavour, and only the very bravest attempt red wine, although some spirits and stouts can be excellent choices. They are typically served raw, with a squeeze of lemon juice and a drop of Tabasco sauce. A letter from Julius Ceaser reportedly claims that Loch Ryan oysters are the best in the world. Their Rappahannocks are part of a long legacy of oyster growing (started in 1899) and carry with them a mild minerality and lingering sweetness. The simplicity of the dishs flavors highlights its ability to showcase each ingredient.