The art of eating an oyster
The oyster should not be gulped down, it should be chewed. It is the only way to fully enjoy all of its flavours. First, I like to take the time to observe it in my hand, to appreciate its texture, its shape, its rough patches. It is like a big stone but, I know that when opening it I will find the delicate mother-of-pearl, subtle transparencies and the water from the deep sea. In Cancale, we have always been collecting flat oysters, the Romans were already very found of it and it is thanks to the oysters that François 1er made Cancale a “city”. The hollow oyster was introduced at the end of the 19th century, it was a good thing because the flat oysters were already starting to run dry, even with the reduction of the authorized fishing periods. Oyster-farming was invented.
In Cancale, the good hollow oysters are raised flat on the ground, so that they can soak it up. They are powerful, very iodic with a little bit of a metal taste. The flat ones, raised in deep water, are more delicate, they have a hint of a hazelnut taste that I associate with childhood. Au natural, they are already wonderful but are also perfect with a few drops of lemon or a hint of pepper. I often warm them up a bit, to exhale their flavour. But never be brusque with an oyster, over 60° C it becomes hard and rubbery, what a waste! And ice kills them. When opening them, throw away the first water, they are going to produce a second one, even purer. Then, put them on a bed of seaweed or cook them with a curry cream on a spring cabbage for example. http://bit.ly/1ExmvkP
In Cancale, the good hollow oysters are raised flat on the ground, so that they can soak it up. They are powerful, very iodic with a little bit of a metal taste. The flat ones, raised in deep water, are more delicate, they have a hint of a hazelnut taste that I associate with childhood. Au natural, they are already wonderful but are also perfect with a few drops of lemon or a hint of pepper. I often warm them up a bit, to exhale their flavour. But never be brusque with an oyster, over 60° C it becomes hard and rubbery, what a waste! And ice kills them. When opening them, throw away the first water, they are going to produce a second one, even purer. Then, put them on a bed of seaweed or cook them with a curry cream on a spring cabbage for example. http://bit.ly/1ExmvkP