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).
There are no reviews yet.