|
 |
|
 |
 |
 |
|
 |
|
|
Small, medium, large, lean, fat, short or long, oysters can be enjoyed all year round. The best way to appreciate their taste is to eat them as they are, even if lemon, bread and butter or other condiments accompany them very well. The oyster is milkier in summer, between May and September during the reproduction period.
|
|
 Maturation in ‘oyster ponds’
|
What makes Marennes-Oléron oysters special is their maturing in oyster ponds. The ponds are small basins dug out of the clay soil of ancient salt flats, where the oyster finishes its growth. They also acquire their particular taste and green colour here, due the presence of the Blue Navicula algae, native to the region. But it is this time spent in the oyster pond that gives it is delicious flavour.
|
A unique taste |
There are two major categories: the ‘fines de claire’, that spend 1 to 2 months in the ponds, with a firm flesh and a hazelnut taste. The ‘spéciales de claire’, matured for at least 2 months, have a firmer flesh and more pronounced taste. But both have made the Marennes-Oléron oyster a high quality product with unique, marvellous flavours.
|
 |
|
|
 |
 |
| |
|
|
|
|
|
|
