Have fun discovering the differences between oysters! You will receive ten different labels, shaped by the hands of three different French Maison, divided into three original wooden boxes:
- The historic Parks Saint Kerber, creator of the famous Tsar oysters
- The Geay family, a young company from Marennes Oleron that aims for excellence
- L'Oleronnaise, a historic family-run business located on the island of Oleron
LIKE A "VISIT TO THE MAISON" BY THE SEA
Just as if you were transported a stone's throw from the sea, you can taste ten different labels that these oyster farmers have created with love and passion for generations. You will receive a total of 10 different oysters, four pieces of each type.
HOW TO STORE AND OPEN THEM?
Before opening the package, pay attention to the name on the cover in correspondence with how the oysters are packed in their respective boxes. If this is your first experience, click here to find out how to best manage them and here to learn how to open them!
HOW TO TASTE THEM?
Accompany them with a traditional Provençal rosé, taste them in this order, from the sweetest to the most savory:
- Cuveé Prestige: an oyster with a high meat content, about 16-17%, thanks to this characteristic and the sweet Irish waters, you can taste an oyster with a long sweet and sugary persistence
- L'Ultime: the highest expression of the region's ostreicola culture. The oyster is grown for about 42 months, a long time to get the most out of the ocean. In the last four months a special refinement takes place inside the natural salt marshes called "Claire", typical of the district of Marennés d'Oleron. The exclusivity is given by the very close selection of the single specimen of oyster for beauty and perfection, the refinement foresees a density of two to three oysters per square meter, a decidedly optimal condition for growing and expressing its unique characteristics to the fullest.
- Tsarskaya caliber 3: a true legend among oysters, also called the favorite oyster of the Tsars. With a high meat content of around 15%, you can taste an oyster with a long persistence, crunchy, sweet and sugary
- Special Geay: an oyster that is the simple expression of the producer's manual skills. It is to be considered the "family selection", it grows in the open sea and is refined in the salt pans of Marennes Oleron for about two months before being sold. This technique gives the oyster sweetness and a delicate nutty taste.
- Eiré: a 11-12% lower rate of meat, will make you appreciate a greater flavor, despite being raised in the same Irish waters as the previous oyster
- Fine de l'Oleronnaise: from the 11-12% meat rate you can appreciate a greater flavor given both by the rate of meat and by the more saline waters of Marennes d'Oleron
- Fine de Claire: the most famous and well-known oyster of the "Nova Aquitania" region, like the other selections, it is aged in the salt pans for about 30/40 days, with a higher density of oysters. This determines a lower rate of meat, therefore a more marked flavor and more decisive notes of dried fruit.
- Fine of Saint Kerber, Cancale caliber 3: similar in characteristics to the previous one but bred in Brittany, a lower rate of meat of 11-12%, will make you appreciate a greater flavor and a distinctly vegetable aftertaste
- Fine de Claire Verte: the green-gilled oyster, you will notice a splendid emerald shade due to the Navicula Blu algae that proliferates in the aging salt pans only from October to April. This seaweed gives the oyster a sweet and blue taste similar to the best blue cheeses
- Belon papillon: also called "the summer belon", it is distinguished by its small size, which is why it takes the name of "papillon" or "butterfly". It is actually the only caliber available only in the summer. Like all belons, this oyster is susceptible to water loss as it is flat and discard is tolerated.
Have fun serving them with traditional aluminum plateaus and raised as in bistros, accompany them with bordier bread and butter, also try the combination of oysters and Tabasco.
WHAT DO YOU GET?
The box includes a small knife for opening the oysters and refreshing lemon wipes.