Raw Oysters for Beginners: A Simple Introduction

What Is Raw Oysters?

If you're unfamiliar with Raw Oysters, here's a simple introduction. 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 Does It Come From?

Raw Oysters originated in Brittany, France. It's a beloved part of the local food culture and one of the dishes that best represents France's culinary tradition.

What Does It Taste Like?

Raw Oysters has a distinctive flavour. The combination of Atlantic oysters (Crassostrea gigas), Mignonette sauce (shallot, red wine vinegar creates a taste that is characteristic of Brittany's cuisine. First-time tasters find it boldly flavoured and memorable.

How Do You Eat It?

On crushed ice on a plateau de fruits de mer, liquor intact in shell

Where Can I Try Raw Oysters?

The best place to try Raw Oysters for the first time is in Brittany, France. If you can't travel there, look for restaurants specialising in France cuisine in your city, or try making it at home using our recipe guide.

Is Raw Oysters Suitable for Me?

Raw Oysters traditionally contains Atlantic oysters (Crassostrea gigas). Its spice level is 0, which may require adjustment for those sensitive to spice.