What are the best French oysters?
What are the best French oysters?
France. Possibly the most famous oyster of them all are the Speciales Gillardeau, grown by the Gillardeau family near La Rochelle in Western France. Meaty, nutty, firm and savoury, the oysters are grown and carefully tended for four years, and due to their cultivation process are less briny than many other varieties.
Where do the best oysters in France come from?
Northern and southern Brittany are both favourable areas for producing oysters, and have a reputation for their exceptional quality. Whether they are fines, specials, Pacific or Belon, they all have a strong taste of the sea.
What are the smallest oysters?
Olympia Oysters – Ostrea lurida /Ostrea conchaphila Although they are from the same family (Ostrea) as their larger cousin the European Flat, Olympia oysters are the smallest of all the species with the average diameter being somewhere between the size of a nickel and a quarter.
Do French people eat raw oysters?
Usually the French follow their oyster rule to avoid eating oysters that are too fat! Eat oysters only in the months that end in “bre” – septembre, octobre, novembre and décembre.
Which countries have the best oysters?
Although France is normally the first place that springs to mind for the world’s best oysters, the Delta de l’Ebre, situated between Barcelona and Valencia, it a top contender. The oysters are said to have a unique flavour as they combine the saltiness of the Mediterranean with the sweet freshness of the River Ebro.
Where are the best oysters in Europe?
Delta de l’Ebre, Catalonia, Spain When you think of eating oysters in Europe, you may automatically think of France. However the area of the Delta de l’Ebre in Catalonia, produces such excellent oysters that actually 80% of these are exported to France.
What is the most rare meat?
olive wagyu
The rarest steak in the world, olive wagyu, can cost anywhere from $120 to over $300 for a steak. Wagyu calves can be 40 times the price of US cattle. The adult cows can sell for as much as $30,000. In 2013, Japan exported 5 billion yen worth of wagyu.
