Oysters

Know your product

The scientific name of Oyster is Crassostrea or Ostrea, according to the species. Oyster is a bivalve mollusk living in salty water. It was already collected from beaches during prehistory. Ancient Greeks used to vote for the exile of unwanted people by writing down their name on an Oyster shell. The edible part of the Oyster is the muscle used to open or close its shells. The flesh is fine and delicious, soft and firm at the same time. It’s delicate, rich in omega-3, vitamins A, B and D, as well as minerals. Our Oysters mainly come from France, or the Pacific Ocean. Our range of oysters is wide : - Fines de Claire and Special Fines de Claires - Excellence Oysters (exclusivity Pomona TerreAzur) - Belon - Bouzigue - Oyster plate sauvage - Oyster creuse bretonne - Normande - Terraostra - Sublime - Oyster from Ireland - Oyster from Holland - Speciale Gillardeau - Tsarskaya

How to buy

If your Oyster is hard to open, it’s a good sign of its freshness.

how to keep

Keep Oysters in the fridge for a few days, but never beyond the best before date.

Tips

Before opening your Oysters, dip them in water with vinegar for a few mins. You can also put them in the warming oven for 1 min; they will be easier to open this way.

Seasonality

Jan.
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Fé.
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Mars
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Avr.
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Mai
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Juin
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Jui.
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Ao.
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Oct.
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Nov.
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Dé.
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Recipe

A recipe made by our chef Michel Legrand !

Our brands

Saveurs d'Antoine
EpiSaveurs
TerreAzur
PassionFroid
Délice & Création