Like wine, terroir and century . Because most oysters raised in aquaculture do not spawn, they have a good season. 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. For a more formal gastronomic experience, we particularly recommend lunch or dinner at Tabl Breizh Caf in Cancale, a Michelin-starred address whose Brton and Japanese menu fuses traditions beautifully; the menu includes oyster platters and fusion specialities using the delicacy as a key ingredient. The oysters are harvested and sorted by size after being hand-harvested. He takes the time to appreciate the natural beauty of the region not only because it is rugged on the coastline but also because it is rolling and rural. France controls more than 2,000 miles of coastline, featuring some of the finest oyster beds in the world. Then, the only species available was the plate, or flat oyster (Ostrea edulis), more commonly known as the Belon. Nouvelle AquitaineHeading to Nouvelle Aquitaine and the relaxed seaside town of Bourcfranc le Chapus, you can taste some of Frances most-prized and expensive oysters at Maison Gillardeau, established during the nineteenth century and lauded by gourmets as unusually flavourful, fresh, and aromatic. 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. Calibre oysters have a tangy flavor that goes well with their succulent flesh. Ask anywhere in New Orleans and they'll say Gulf oysters are the absolute best. Improve this listing. 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. Oysters are a common ingredient in most restaurants, from humble bistros to fine dining establishments. For centuries, oysters have been grown in France, and fishermen work within a rigid production cycle. Oysters flavor is said to be unique because they combine the salty Mediterranean flavor with the sweet freshness of the River Ebro. The oysters are famous for their meaty flesh which supplies an endless ocean of flavours. Although France is normally the first place that springs to mind for the world's best oysters, the Delta de l'Ebre, situated between Barcelona and Valencia, it a top contender. During your next private, high-luxury tour of Brittany, make sure to spend some time tasting and learning about their fantastic oysters. Enter your email address to subscribe to this blog and receive notifications of new posts by email. There are many factors to consider when determining the best oysters in Brittany, France. It's a French word that you may have heard used with wine. An example of data being processed may be a unique identifier stored in a cookie. Elegant Address The very best in luxury villa rentals on the Cte dAzur and French Riviera. In appearance creuse are typically a pale ivory lined with black and brown. These oysters cost a whopping $100 each. The majority of the plates oysters come from Brittany or at least France, but the creuse may be imported. As the only oyster fishery still operating in Scotland, and a very slow maturation time of up to 8 years, the Loch Ryan oysters are a true delicacy to savour over Christmas and New Year. If youre going to Normandy, here are a few posts to help you plan your trip. There are many reasons why French oysters are the best. 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. 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. Oysters are thought to have been first domesticated in the Mediterranean region around 700 B.C. 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. 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 Besides, oyster preference is an extremely personal thing, and one that does not always correspond with either fame or price tag. The process is known as Lostriculture and the growers are known as Ostriculteurs. 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. Virtus. If youre looking for a seafood dish that has a French flavor, try French oysters. "These are the closest [farmed] oyster to a wild Louisiana oyster that begs to be made into a po'boy.". The oyster is a French delicacy that has been popular among kings and peasants for centuries. The best white wine pairings for oysters are cool-climate, high-acidity wines grown in mineral-rich soils. It is thought some of them even return to Catalonia but under a Gallic guise. Cancale alone produces 60,000 tons of molluscs, accounting for roughly one-third of the nations total. An American oyster, as opposed to a French oyster, has a distinct brininess. The best way to get to Belon, France is by car. Traditional champagne pairings include oysters and a Ruinart Blanc de Blancs. Bouzigues may not be able to compete with the above two producers for notoriety, but their name is growing. The plates have flatter shapes than usual, and they are also known as Marneens or Belons in the two places where they are produced. And justifiably so. View all posts by Alex Coles. 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. The Isigny oyster is one of the most well-known, with a rich and flavorful flavor. 3 rue de Montfaucon, 75006 Paris France +33 1 44 41 10 07 Website Menu. The French oysters are meaty and nutty in taste. 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. But some attain a gorgeous turquoise green hue due to their contact with a bluish-green alga. The plate is the oyster lovers oyster. There are over 450 parks and gardens to visit in Paris. Many consider theirs to be the Rolls Royce of French huitres. Since Roman times, they have been farmed in the Lagune de Thau, in the Mediterranean, and in the Bay of Arcachon. 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. Although the French eat oysters all year round, in winter you simply can't avoid them because they are everywhere. These oysters are flat and round, with rippled green shells. Ireland's oyster industry is an international powerhouse. The wild huitres found in villages such as Plougastel-Dauolas are more similar to scallop meat than any other type of fish. French oysters are known as the best oysters in the world and are served in a variety of restaurants across the country. 9. They taste slightly different depending on where they came from: salty and nutty in Normandy, iodiney and delicate and invigorating in Brittany. 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's all due to the unique farming process they developed. 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. During a private oyster-tasting tour, you may also visit oyster producers and local restaurants. Dishes such as Cancalaise oysters with apple pure, Japanese vinegar, pink onion flan and langoustine bisque are both delicate and full of gourmet flavour. Best for Chesapeake Bay Oysters: Rappahannock Oyster Co. - VA. Best for Themed Bushels: Real Oyster Cult. The number of oysters in France varies from 1000 to 6, with the smaller the number, the larger the oyster. It is not uncommon to see oysters shucked in front of you while you eat them (to preserve their flavor), or to serve them on ice. A large part of the region, whose largest city is Bordeaux, runs alongside the Atlantic coast, a genuine treasure-trove for local oyster-tasting. You can find two species of oysters here: the Rock oyster, which is also grown on the Pacific Coast of North America, and the Native oyster. Olron and Marnenet oyster La Fine (the fine) is a type of oyster that is finished in old salt marshes. Oysters, a saltwater bivalve mollusk that has lived on Earth since dinosaurs, are a type of mollusk. 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. The plates are flatter in shape and are also known as Belons or Marennes, two of the locales where they are produced. 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. If you like buttery Chardonnays, these pair well . The oysters from the glandardeau saucisson are among Frances best oysters, and they rank third among the top three. Whether you opt to visit a few local producers, charter a private vessel to enjoy local delicacies as part of a freshly prepared lunch, or stake out the regions best gastronomic tables serving exceptional huitres, your experience will be at once authentic and exceptional. Types of Oysters. Nearly 80 per cent of the oysters produced in the region are exported to France where they are then redistributed around the world. But a bowl of clam chowder feels particularly restorative on a. Typically, this is the mouth of the Belon or Marenne rivers, where fresh and salt water blend. A letter from Julius Ceaser reportedly claims that Loch Ryan oysters are the best in the world. 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. +33 5 56 83 78 81. For something deliciously salty and fleshy with a fruity aftertaste, try Bouzigues oysters, which are farmed in a saltwater lake called the Etang de Thau. Oysters are a popular food in France, and are often eaten raw with a squeeze of lemon juice. Certificate of Excellence. Kelly Oysters, based in a small inlet in Galway Bay, have been described as the best flavoured in the world. 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. When it comes to Christmas and New Years Eve in France, oysters (Hu*tres) are the second most popular product. The waters are cold, fresh and salty and contain prawns, langoustine, lobster, mussels, oysters - and fantastic fish. On the federal level in Norway, strict sustainability laws have been in place for fishermen since the 80s. Not sickly sweet stuff, but the desperately dry Manzanilla, which delivers acidity, crispness and salinity in droves. These are refined oysters, grown in marshes (claires) that allow for optimum production and a controlled growing environment. (N.B. Some people enjoy them simply because they are without any extras, while others enjoy them with a sprinkle of butter and bread. In addition to visiting local oyster producers in Arcachon and the nearby Cap Ferret, your gourmet adventure in the region might include lunch onboard a privately chartered yacht, prepared by a local chef and featuring freshly caught oysters accompanied by crusty bread and salted butter and some of the regions finest, crispest white wines. Labelled according to the same calculation as the fines, these oysters are a larger and fleshier. Going Out for 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. Julius Caesar claimed that Scotlands Loch Ryan oysters were the best in the world, or so the story goes. Marennes-Olron is famous for its La Pousse en Clair variety, which is elevated in low density ponds and shallow waters. In Europe, raw French oysters are frequently served with a squirt of lemon juice and a squeeze of Tabasco sauce. Its flavour is easy, fresh and sprightly, evoking bracing sea breezes and sea water. 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. 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. You wont be disappointed. 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. Provence & French Riviera. Australia is famed for its Sydney Rock oysters which are found in a variety of locations around the country including - Shark Bay, the Wingan Inlet and the east coast of New South Wales. The country is well-known for its oyster farms, which are an important part of the French culinary culture. Where to Taste the Best Oysters in Brittany? 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. 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. 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. Pair them with a Guinness. I succeeded in finding them in 10 of the 14 countries that I visited. It was in 1825 that the first oyster restaurant in France opened, as oysters were a popular dish in ancient Rome. Chez Pierre in Arcachon is also prized by locals for its fine platters and excellent wines. Bourdain enjoys oysters from the coast in both regions, as well as seafood from the local region. The ultimate Paris vacation guide. 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). Oysters have been consumed in France since the Roman Empire. 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. They are difficult to grow and are produced in small quantities, and so they are more expensive. Prized by the Parisians, this delicate oyster is found in fine restaurants around the world. 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.. Like wine, terroir and variety matters when . When youre ready to eat the oysters, use a short, sharp knife with a short, sharp blade. Pacific oysters are graded from 5 to 0 (the latter the largest, weighing over 150g) and native from small (petit) to very large (trs grande - over 100g). The resulting oysters are silky in texture, with an addictive sweet-salty flavour. These oyster are best served raw with the meat being delicate and buttery with the texture of creaminess and rich mineral taste. Ask any Frenchman or woman and theyd look at you as if youre crazy to even think they may not be. It has been claimed to be an aphrodisiac, which science can't confirm, but a young couple sharing a stable of oysters have an undoubtedly erotic quality. 701 reviews #673 of 14,173 Restaurants in Paris $$ - $$$ French Seafood Healthy. French definitely have a deep affection for the oysters, they even celebrate Christmas with this delicious seafood! 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. You should only consume oysters from the months of septembre, octobre, novembre, and novembre the three most common times to consume them. The iconic river ships of No. Finally, there's no need to worry about calories whilst eating oysters! 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? Limfjord oysters, dubbed "the best oysters in the world," are quite rare. They are large, juicy and have an intense flavour, earning them a place among the finest oysters in the world.