This is an oyster specially selected by the producer before finishing for its regular shape, its roundness and depth.
A deeper concavity in the shell shows a larger quantity of flesh.
On tasting, the special de claire is distinct from the fine de claire by a firmer texture to the flesh, the volume in the mouth and a remarkable balance of sweetness and salt.
These oysters are finished for several weeks in shallow clay ponds where they acquire a quality which is clearly superior to those from the open sea.
Method of production
Finished in claires for one month minimum at a density of 3 kg / m2 maximum
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