Fine de Claire oysters are the smallest and perhaps saltiest.

These famous oysters are from Marenne-Oleron on the French Atlantic coastline, the largest oyster-producing region in the world with history dating back to Roman times. Immersing the oysters in a shallow salt marshes and allowing time to do its job has provided these French oysters with their international reputation.  

Good juicy texture and balance of slightly nutty, meaty flesh

Keep alive till ready to serve. Keep in the shell with cup side down to retain moisture (damp cloth covering them). Keep chilled (but not in ice or water). Best to eat as soon as possible.

To best savor the flavour, enjoy “au naturel”, slurping the oyster meat and liquid “right from the shell”. Serve the oysters raw on bottom shell (top shell removed) on bed of ice with slice of lemon or vinegar seasoning or Tabasco sauce. Have a small fork to detach the meat if necessary. Cooked option include oyster Kilpatrick and oyster mornay.