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With this selection we want to satisfy the desire to discover the small differences between the territories of the oyster. It often happens that we taste the “terroir” of wine, curious to grasp the nuances of the most noble Cru, now we will discover that the same concept can be applied as a “merroir” for oysters.
Our trip will start from Normandy, we will taste four different crus a few tens of kilometers away.
We will start from the west coast of the Cotentin Peninsula, from the iodized shores of Isigny-Sur-Mer, the birthplace of the Walt Disney family. We will appreciate a territory that gives a sharp iodized vein to oysters.
A few kilometers further north we will discover how the beach of Utah Beach, an important outpost of the Normandy landings, presents oysters with a delicate taste with a sweet tendency thanks to the presence of plant essences.
Further north we will be transported to the centuries-old beaches of St-Vaast-La-Hougue, where the historic Vauban fort stands, a UNESCO heritage site since 2008. We will taste an oyster cradled by the sweet waters of the Saire river which, thanks to the encounter with the cold ocean waters, gives a sweet and slightly vegetal oyster.
As in the winemaking world, by changing exposure to atmospheric agents the product changes radically. Our journey continues by exploring the west coast of the aforementioned peninsula, the different conditions and the excellent savoir-faire of Cedric K'Dual donates one of the best oysters of our selection, Krystale.
In the last stages of our journey we will visit the oyster district that has most consolidated the relationship between savoir-faire and territory, Marennes Oleron. We will taste the famous Spéciale de Claire, the only oyster that has obtained the PGI mark from the European Union, aged in the clay basins of this fantastic oyster district.
Our journey will end by discovering how a different latitude and a different sea give a totally opposite product compared to ocean oysters. We will taste the Special Bouzigues, a selection from the best oyster producer in the Thau basin, washed by the waters of the Mediterranean Sea near Montpellier.
To have all the oysters on the plateau, the order must be received by Monday evening.