What is Raw Oysters?
The French oyster (Crassostrea gigas, the Pacific cupped oyster, after a 19th-century disease wiped out native European flat oysters) is graded by a numbered system where the number indicates size: No. 5 = small (30g), No. 1 = very large (150g+). The terroir of the water determines flavor as completely as wine: Brittany's cold Atlantic produces mineral, saline oysters; Arcachon Bay produces milder, sweeter ones; Normandy's are fatter and creamier. French oyster etiquette: sever the adductor muscle and tip the raw oyster (in its shell liquor) directly into the mouth — chew 2-3 times before swallowing to taste fully. The mignonette (shallot-vinegar) is squeezed sparingly to complement, not mask. December through February is peak oyster season in France, when they are fattest and sweetest.
Where is Raw Oysters from?
Raw Oysters originates from Brittany in France. It is considered one of the defining dishes of France's culinary tradition.
What does Raw Oysters taste like?
Raw Oysters has a distinctive flavour characteristic of Brittany's food culture.
What are the main ingredients in Raw Oysters?
The traditional recipe for Raw Oysters includes: Atlantic oysters (Crassostrea gigas), Mignonette sauce (shallot, red wine vinegar, black pepper), Lemon.
Is Raw Oysters spicy?
The traditional spice level of Raw Oysters is 0. Most people find this level comfortable.
Is Raw Oysters vegetarian?
The traditional recipe for Raw Oysters is not vegetarian, though vegetarian adaptations exist.
How many calories are in Raw Oysters?
Raw Oysters contains approximately 60 per serving.
Where can I eat authentic Raw Oysters?
The most authentic Raw Oysters is found in Brittany, France. When visiting France, prioritise local restaurants and street vendors over tourist-facing establishments for the genuine experience.
Learn More About Raw Oysters
The French oyster (Crassostrea gigas, the Pacific cupped oyster, after a 19th-century disease wiped out native European ...
View Full Raw Oysters Profile →