First product of the sea labeled in 1989
The fine de claire is for those who prefer a less fleshy oyster. These oysters are finished for several weeks in shallow clay ponds where they acquire a superior quality shell to oysters grown in the open sea.
It is during this process that the claires of the Marennes Oléron basin impart the subtleties of regional flavours.
Finished in claires for a minimum of 28 days (between November and March), maximum density 3 kg per square metre
All Marennes Oléron oysters are: :
- Cultured on the French Atlantic coast
- Finished or cultured in claire ponds in the Marennes Oléron basin
- Certified by an independent inspector
- Quality controlled by the quality service and independent inspector
French will go for N°3 while Hong Konger favourite size is more N°1 or N°2
How to serve and an oyster?
Typically, raw oysters are served on the half shell with plenty of lemon for squeezing, Tabasco sauce and shallot vinaigrette (mignonette). Make sure they are still live (shell needs to be tighly close). Think about removing the first juice after having them shucked as the oyster will recreate a new one much more flavourful. Serve and eat the opened oyster in the coming hour.
From the back
From the side