Oysters flavor is said to be unique because they combine the salty Mediterranean flavor with the sweet freshness of the River Ebro. 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. Fine de Claire, Spciale de Claire, Belon, Gillardeauyou name it! The Portuguese oyster Crassostrea angulata (which is almost extinct in French waters) was used to model his painting. It is best to tip the oyster shell into your mouth and drink the seawater with it. The oyster is Frances national dish because it was the countrys invention. Your private tour might include a visit to the charming town, stopping to discover the secrets of its finest local producers and tasting rooms. Because they live in different parts of the world, they have different dialects. Other countries around the world have oysters that are frequently briny and salty. Barron Point: These large oysters ("hand-sized", as we like to call them) are from the nutrient-rich waters of Little Skookum. 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 modern times, France was the first country in Europe to begin producing oysters on a large scale. They can be found in the coastal areas of the country, as well as in the rivers and lakes. The Hog Island Oyster Company of Tomales Bay, California, is famous for its hog Island Sweetwater oyster. Oysters are among the best in France, as they are found in towns along the countrys coast. 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. The Saint-Vaast oyster is distinguished by its nutty flavor, so try it for a different taste. We and our partners use cookies to Store and/or access information on a device. Content presented under the "BOAT Presents" logo is an advertising feature and Boat International Limited has been paid to include this content. The process is known as Lostriculture and the growers are known as Ostriculteurs. Huitrerie Regis. It should be mentioned that oysters are produced in an environmentally friendly way. These oysters are flat and round, with rippled green shells. 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. This allows them to grow fatter and more substantial than fines de claire. Here is our guide on where to find six of the best oysters in the world. Oysters have been grown in France for centuries and it was the first country in Europe to begin producing them on a large scale. 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 oysters grown in this harbor are some of the most flavorful and juicy youll ever taste. Go for a Brut (dry), bright, citrusy, non-vintage champagne. The plates have flatter shapes than usual, and they are also known as Marneens or Belons in the two places where they are produced. Where to Taste the Best Oysters in Brittany? There, their golden flesh firms and the shellfish attain their full wild flavour. Oysters are thought to have been first domesticated in the Mediterranean region around 700 B.C. These oyster are best served raw with the meat being delicate and buttery with the texture of creaminess and rich mineral taste. According to First We Feast, each one of these oysters can measure up to 7.09 inches long and weigh up to 2.2 pounds. Whether youre fancying a gin and tonic, or a shaken martini, the marriage between gin and oysters is a thing of beauty. Artisanal oyster farmers and superb gastronomic restaurants and bars specialising in the delicacy thrive in Aquitaine, where prestige meets century-long traditions. Marennes-Olron is famous for its La Pousse en Clair variety, which is elevated in low density ponds and shallow waters. Frances most renowned oysters are Speciales Gillardeau, which are produced by the Gillardeau family. Best for On-Demand Harvesting: Fishers Island Oyster Farm - NY. The country has a long history of oyster cultivation, and today there are dozens of different types of French oysters to choose from. A letter from Julius Ceaser reportedly claims that Loch Ryan oysters are the best in the world. Shells. You wont be disappointed. Oysters grow all around the globe on rocks and piers in the saltiest of waters. Like Kelly Galways, Loch Ryans are native oysters of the European variety, and they have been grown by the Wallace family since 1701, when King William II gave the family the rights to harvest the beds. An American oyster, as opposed to a French oyster, has a distinct brininess. Despite the fact that oysters are a small but important part of the French culinary culture, they can be quite pricey. If youre looking for the perfect French oyster, the Gillardeau oyster is without a doubt the one to go with. Claimed. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Around 164,000 years ago, it was common for humans to consume oysters, which were introduced to Europe by hominids. 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. 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. Born in 1953, Savoy began training to be a chef at the age of 15 and spent the next few years working with chefs around the world. Favorite varieties include Capital and Shigoku oysters from Washington, Kusshi oysters from British Columbia, and the coveted Hog Island Sweetwaters from California. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. Oysters, according to popular belief, have a distinct flavor that is influenced by the Mediterranean's salty taste and the River Ebro's sweet freshness. 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France is known for producing oysters in three forms: plates, creuses, and fines. 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. In some places, oysters were easy to find. In Brest, we recommend tasting the areas finest specimens at warmly authentic and lively spots such as LOyster Bar, a recently opened, sprawling space overlooking the Port of Brest and serving enormous platters of shellfish, including the oysters for which the area is renowned. They are often served with a squeeze of lemon juice and a glass of white wine. You can very rarely go wrong with a Pouilly Fuisse when eating oysters, or a pale, crisp Provencal rose could also be considered. There are 4.5 square miles of oyster beds in a natural harbor where the oysters are grown. On the island of Capers in South Carolina, a robust and juicy oyster known as the Capers Blade is produced. But some attain a gorgeous turquoise green hue due to their contact with a bluish-green alga. 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. Enjoying a suite of international oysters with friends in Hong Kong. Arcachon Bay Oysters in France Piret Ilver Oysters are "affordable luxury" - always special, different in every corner of the world, and every moment while eating oysters is special. Beauregard. You should make sure you sample Sydney Rock oysters if your are cruising in the country on your own yacht or enjoying a luxury yacht charter in Australia. Located next to a multi-deck boat house on Skull Creek, this landmark waterfront restaurant features an extensive cocktail and food menu. Learn how your comment data is processed. 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. For eating raw, sizes 3 - 4 are best. Since Roman times, they have been farmed in the Lagune de Thau, in the Mediterranean, and in the Bay of Arcachon. Although fabulous oysters are still served in London and New York, Paris remains supreme. 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. Casanova allegedly ate 50 oysters every day, naturally served by some dazzling beauty: It is the food of lovers, sucking the essence out of life. 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. There are over 450 parks and gardens to visit in Paris. 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. Coming from the Loire Valley, this cool climate wine is grown on an ancient sea bed known as the Paris basin, and its bracing acidity, citrus notes, and mineral profile matches exceedingly well with oysters. . The meat is chewy and sweet, with a umami aftertaste and brininess to it. One of life's little luxuries during summer in Bordeaux is having your toes in the sand while slurping up a dozen oysters in Cap Ferret's no-frills oyster shacks. The classics in Paris are oysters from legendary French oyster cultivation areas such as Cancale, Marennes-Olron, and Arcachon. 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. Their stance is visitors and tourists should feel privileged to be served the finest in the world. If you are enjoying a private vacation or luxury yacht charter in Spain then your superyacht chef should be able to obtain fresh oysters from the Delta de lEbre. Bourdain enjoys oysters from the coast in both regions, as well as seafood from the local region. Improve this listing. Find Oyster Bars; . You will pass by the region if you are cruising on a superyacht from Barcelona to Valencia. A bottle of Domaine Servin Chablis Premiere Cuvee les Pargues could be just the drop. Pair them with a Guinness. Labelled according to the same calculation as the fines, these oysters are a larger and fleshier. Hailing from Brittany, France these oysters are beloved throughout Europe. Its lovely cucumber notes make Hendricks Gin a standout for oyster accompaniments, but any good gin will do. Wild oysters are well-known in the northwestern harbor city of Brest. 1. Finally, there's no need to worry about calories whilst eating oysters! Loch Ryan is the only active oyster fishery remaining in Scotland and has been run by the Wallace family since 1701 when the beds were given a royal charter by King William II. 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. From Strasbourg to Colmar to Paris. The average price of a kilogram was 7.5 euros per kilogram in July of 2020, which is down from the previous years average. The fresh ocean taste of an oyster while relaxing on a luxury yacht is hard to beat. The wild huitres found in villages such as Plougastel-Dauolas are more similar to scallop meat than any other type of fish. A stamp bearing the image of Henri Matisse was used to acknowledge the value of oysters in France, where they are so highly valued. Cancale alone produces 60,000 tons of molluscs, accounting for roughly one-third of the nations total. Save. Cancale, Marennes-Olron, and Arcachondre are three legendary oyster cultivation areas in France. Yannick effortlessly shucks oysters 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. The oyster industry is rich in history, as can be seen by dipping your toe into the briny waters. You should only consume oysters from the months of septembre, octobre, novembre, and novembre the three most common times to consume them. 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. Utah Beach, one of the famous D-Day landing beaches and the westernmost of the five, is located on the Cotentin Peninsula. Oyster shacks are all over Paris, and Parisians have a lot of love for oysters. Rent the finest South of France villas and prestigious properties in St Tropez, Cannes, Cap dAntibes, Villefranche-sur-Mer and Cap Ferrat. Oysters have been consumed in France since the Roman Empire. When it comes to Christmas and New Years Eve in France, oysters (Hu*tres) are the second most popular product. 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. Generally raised in the plankton-rich Bay of Veys, these are oysters likely to please most palates for their soft, delicate flavours and pleasingly firm texture. It has been a part of French culture for a long time. The plants are difficult to grow and require a small amount of production, so they are more expensive to produce. Like wine, terroir and variety matters when . Because French oysters are grown in France, they are considered to be the best. These oysters are lauded as being unusually sweet and as having a pleasing, complex texture. Its flavour is easy, fresh and sprightly, evoking bracing sea breezes and sea water. "Great service, great food!". Theyve drunk malty, creamy stout with their oysters for generations, and it works surprisingly well with the salty hit of the oysters. Anthony Bourdain takes great pleasure in traveling because he respects people and food. 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 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. If youre looking for a seafood dish that has a French flavor, try French oysters. The Glidden Point oysters in Maine are known as the gold standard, and they are some of the best oysters in the state. Types of Oysters. Spciales de claire mature for at least two months. Tauck moved up two places in T+L's 2021 rankings to grab the No. Let your tastebuds be your guide! Cupped oysters come in a variety of sizes and come in a numbered box. The Isigny oyster is one of the most well-known, with a rich and flavorful flavor. 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. Oyster production accounts for 90% of the total oyster harvest in Europe, with French oysters accounting for the remaining 10%. Each year Cancale produces 5000 tons of oysters farmed in its 'parks' in the bay and 1000 tons fished from the bay generally. 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 oyster in France. If youre looking for the best oysters in France, head to Marennes. Enjoy a platter of freshly caught, raw oysters accompanied with lemon and crusty bread, or try them cooked in Brton cider or even as a filling in a traditional savoury buckwheat crepe (galette). La Subhasta Restaurant, where a dozen will cost you35, Picture courtesy of Iakov Filimonov/Shutterstock.com. Although the French eat oysters all year round, in winter you simply can't avoid them because they are everywhere. The oysters alone (from a farm up the road) are worth the hour-long drive from San Francisco to a dockside shanty on Tomales Bay. These varieties typically. If youre having an event, pair your oyster with a cold Chablis or ros to make it extra special. Not sickly sweet stuff, but the desperately dry Manzanilla, which delivers acidity, crispness and salinity in droves. 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. France is the undisputed leader in both producing and consuming oysters in Europe. If youre going to eat raw oysters, allow 6 to 8 oysters per person, and 5 if theyre going to be served warm. Denmark Oyster Festival. Whether true or apocryphal, these are some mighty fine oysters, famed for their tangy, lingering flavour. Kelly Oysters, based in a small inlet in Galway Bay, have been described as the best flavoured in the world. An oyster with a weight of 1 to 6 on a scale is classified as Hutre Creuse. The half-shell oyster is a standard unit of purchase in these parts because oysters are abundant. . Paimpol: La creuse fineHeading northeast to the rugged Cote dArmor area, discover the remarkable local oysters of Paimpol which are raised in the middle of the sea and celebrated for their rich flavors and satisfying, fleshy texture. 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. In fact, the oyster beds just outside the Dansk Skaldyrcenter are part of the last large colony of wild European oysters left in the world. Sharpen your elbows, grab your shucker, and join the fray! This site uses Akismet to reduce spam. 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. Level 1 has the highest weight, but level 2 has the most texture. Whether youre a connoisseur or are keen to experience a new culinary delight weve put together this ultimate guide for you to get the most out of your experience enjoying French oysters. Chez Pierre in Arcachon is also prized by locals for its fine platters and excellent wines. Zest of 2 limes. Oysters actually spend a scientifically determined number of days being dipped in and out of the water. Ask any Frenchman or woman and theyd look at you as if youre crazy to even think they may not be. Fans may have their favourites such as the special oysters of Isigny, tasty and pulpy, and those of Saint-Vaast, which are known for their nutty flavour. They have a flatter shape and are known as Belons or Marennes in two of the places where they are made. These are just a couple of the local experiences we recommend others are closely guarded secrets that we reserve exclusively for our clients. The oysters are harvested when they are three years old and have a slightly briny taste with a hint of sweetness. By . The best place to enjoy Bassin of Arcachon oysters is in Cap Ferret itself. They look identical at first glance, coming in some shade of grey with a similar briny flavour. Because oysters have unique flavors and textures, you should chew them (not swallow them whole) to get a full taste. This episode of How We Eat explores the complex history of this beloved bival. Tut, tut.). Ask anywhere in New Orleans and they'll say Gulf oysters are the absolute best. The creuse is everymans oyster. The Chesapeake Bay used to appear as if it were teeming with oysters as if it were a giant Milky Way. The best oyster on the planet, the Belon is harvested from all over France and finished in specially designed ponds (claires) in the brackish waters of the Belon River, where the French call garaging. During a private oyster-tasting tour, you may also visit oyster producers and local restaurants. 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. There are many reasons why French oysters are the best. From North to South there are seven distinct growing regions: Normandy, North-Brittany, South-Brittany, West-Central, Marennes-Olron, Arcachon, and the Mediterranean. For centuries, oysters have been grown in France, and fishermen work within a rigid production cycle. You will have the most delicious gourmet adventures, as well as the most expensive huatres, on our unique culinary tours. 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. If you want to try something new, you can begin with Anthony Bourdains journeys; his travels are a great place to start. Fish and shellfish from West Sweden are some of the best in the world. The Gillardeau family has been cultivating oysters for generations as a result of the familys ancestral passion for the delicacy. There are many places to eat oysters in France. A large portion of the oysters are cultivated in Isigny-sur-Mer and its surrounding towns in the Calvados department. The resulting oysters are silky in texture, with an addictive sweet-salty flavour. There are two types of oysters: flat oysters (Belon) and cupped oysters (Huitres). The oysters are harvested and sorted by size after being hand-harvested. Although theyre raised in a few other coastal areas, plates are primarily linked with Brittany. They are difficult to grow and are produced in small quantities, and so they are more expensive. On your private tour of the region and its noteworthy oyster farms, you can enjoy informal but authentic tastings at local sellers where you can order a few oysters accompanied by a glass of crisp white or try them cooked in apple cider and/or calvados, a local specialty.