The end-of-year celebrations mark the big return of oysters to our tables! From the end of November, seafood lovers start tasting it to get into the Christmas spirit. We see them appearing on the stalls, and many are already thinking about their New Year’s Eve menu. But to make the right choice and fully savor these iodized treasures, you have to know what you are buying. Thanks to the insights of Vincent Godefroy, an oyster farmer in Normandy, discover what is hidden behind each oyster and learn to select them like a pro.
“The oyster numbers designate their caliber, in other words their weight and size” explains Vincent. Contrary to what one might think, the lower the number, the bigger the oyster. “For example, a number 0 oyster is very large, while a number 5 is small. The average size, the one we generally choose to have a beautiful oyster, is number 3,” he explains. . If you prefer smaller oysters for a light aperitif, turn to numbers 4 and 5. On the other hand, if you want to cook them, bake them or gratin them, the oyster farmer recommends sizes 1 and 2.” These more generous sizes lend themselves well to cooking,” he assures.
The taste of oysters depends not only on their size, but also on where they come from. “We talk about meroir, a bit like terroir for wine” explains Vincent Godefroy. Depending on the region where they are raised, oysters may have (…)
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