Fine de Claire – These were the smallest and the saltiest (probably as they are fattened in salt marshes). They are very commonly served oysters from France with a good juicy texture and balance of slightly nutty, meaty flesh.
Tsarskaya is a premium Speciale oyster thanks to a maturation of 3 up to 6 months at seaside. It is powerful and briny in mouth at first, then when chewing the flesh, it releases a sugary flavour with subtitles notes of almond milk.
Belon – The only European (native) oysters that were served. These were much flatter in shape they were the sweetest and meatiest (and the rarest and probably the costliest).