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Green Fine de Claire Label Rouge – From 12 pcs

$249

The Fine de Claire Verte (green) Label Rouge

A product of superior quality, fine de claire Red Label, a label given by the French ministry of agriculture, is subjected to a highly demanding quality control regime.

The oyster must be finished in claires at a density and for a duration rigorously defined by the regulations. It should be round and tightly shut, and correspond to an index of shape taking into consideration its length breadth and depth. The quantity of flesh is considered as a proportion of the total weight of the oyster.

The Red Label fine de claire should present a characteristic green tint from its time in the claire. Finally, to guarantee optimal freshness the oyster should be sold and consumed a maximum of ten days after being taken from the water.

The green colour, so highly appreciated, is the result of the presence of the naviculus micro algae, filtered by the oyster which retains the pigment marennine.

This exceptional oyster is produced from October to May to respect its reproductive cycle and to guarantee them not to be milky.

Oysters quantity:

  • Weight recommended for 1 person : Between 6 to 12 pieces per person
  • Storage : about 5 days after the packing date
  • Packing: Original wood bow. We don’t offer any oyster opening service

 

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Description

Method of production
Finished in claires for one month minimum at a density of 3 kg / m2 maximum

 

logo IGP indication géographique protégée

 

Certification IGP

 

 

 

 

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

 

SIZE

French will go for N°3 while Hong Konger favourite size is more N°1 or N°2

Image result for oyster sizes

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.

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