I have been lucky to visit a beautiful farm Guy Sanchez Huitres in the Herault department of southern France, where Guy Sancheze Huitres produce and lives in harmony with Etang de Thau lagoon across the Mediterranean.
Oysters facts
Oysters are a type of salt-water bivalve molluscs that have many varieties and uses. Some oysters are edible and considered a delicacy, while others produce pearls or have decorative shells. They belong to different families, but the most common ones are the true oysters ( Ostreidae ), which include the European flat oyster, eastern oyster, Olympia oyster, Pacific oyster, and the Sydney rock oyster.
Oysters feed by filtering algae and other particles from the water, and they can change their gender during their lifetime Oysters are rich in protein, zinc, iron, calcium, and vitamin B12, and they have a soft and chewy texture and a briny flavour. They can be eaten raw or cooked in various ways, such as steaming, baking, frying, or grilling. They are often served with lemon juice, shallot and vinegar, hot sauce, or cocktail sauce.
Pearl oysters are a different family of oysters ( Pteriidae ) that produce pearls by covering an irritant with layers of nacre. Pearl oysters can be found in both saltwater and freshwater environments
Oyster farms and producers
France is well known for its oysters and oyster farms, which produce different varieties of oysters with distinctive characteristics depending on the region, environment, and farming methods. Here are some of the main oyster farming sites in France:
• Normandy: Normandy oysters are relatively fleshy and iodine-rich, and are appreciated by oyster lovers. The best known ones include the Isigny oyster and the Saint-Vaast oyster, which have a nutty taste.
• Brittany: Brittany is the main producer of flat oysters in France, which have a delicate flavour and are considered a delicacy. The Cancale oyster and the Belon oyster are among the most famous ones.
• Vendée: Vendée-Atlantique oysters are grown in the Baie de Bourgneuf, on Noirmoutier Island, and in the Baie de l'Aiguillon. They have a firm and crisp flesh and a refreshing taste.
• Charente-Maritime: Charente-Maritime is the home of the Marennes-Oléron oysters, which undergo a specific maturing process that gives them a rich and lasting flavour. The Fines de Claires oysters have a characteristic green tint, while the Pousses en Claires oysters have a pronounced local flavour.
• Arcachon: Arcachon is the leading breeding centre in France, supplying spat to most of the other oyster farming sites. Arcachon oysters have some highly characteristic flavours, such as the Cap-Ferret oysters and the île aux Oiseaux oysters.
• Mediterranean: Mediterranean oysters are firm and tender, with a slightly nutty flavour and fine, delicate flesh. Gruissan oysters and Thau oysters are some of the examples of this type of oyster.
Chefs note
My personal favourite oysters and worthy to try at Sjømagasinet Restaurant, Oslo.
Oysters from Patrick Liron Huitres, Normandy. The Utah Beach is the star but other varieties are recommended too. You will definitely find your favourite! Many thanks to Arthur Alix and the team at Galopin, Mathallen in Oslo. Amazing shop, French delicacy, experience and knowledge from oysters, cheese or ham. You must try! Good vibes & wine too ;-)
Chebooktook Oysters, Bouctouche Bay. In 1995, Serge LeBlanc, a graduate from University of Moncton in biology. His philosophy was to get the oysters off the sea floor, away from the mud flats and position them at the right depth in the column where phytoplankton is most abundant and nature will do the rest. Crystal clear and good size for beginners. We had named it Ladies Oysters at Sjømagasinet Restaurant, Tjuvholmen.
You will find out more about Oyster Lovers in the next post.