Oysters
Oysters are marine bivalve mollusks characterized by a hard and uneven shell. There are different varieties, but the most common are flat oysters (or natives) and Pacific oysters. They are typically found in saltwater, attached to rocks or cultivated in oyster beds.
Oysters are often consumed raw as a delicate and refined seafood. They can be enjoyed on their own, accompanied by lemon or shallot vinegar, or enhanced with sauces such as mignonette or cocktail sauce. They can also be cooked, grilled, used in soups, or incorporated into seafood dishes.
Our oysters come from France, Spain, and Ireland.
They are available in packages ranging from 1.5kg to 15kg.
Live oysters should be kept in the refrigerator at a temperature below 10°C. It is recommended to store them in their shell, preferably on a bed of damp seaweed or in a perforated container to allow air circulation. It is best to consume them as soon as possible to preserve their freshness.
While oysters can be enjoyed year-round, their taste and texture vary depending on the seasons. Traditionally, the best time to enjoy them is from September to April, when the waters are colder and the oysters are fattier and more flavorful.
- From September to November: oysters are matured and offer a balanced taste between sweet and salty.
- From December to February: oysters are filled with spawn, giving them a creamy texture and a pronounced briny flavor. This is the ideal time for “flavorful” oyster enthusiasts.
- From March to May: oysters begin to mature again, with their taste becoming lighter and fresher.
- June to August: oyster reproduction leads to a decrease in their taste quality. It is therefore not recommended to consume them during this period.
