The famous Gillardeau oysters of France are a labour of love spread over 4 generations. For French poet Leon-Paul Fargue, eating French oysters was ‘like kissing the sea on the lips’
Pacific oyster - Crassostrea gigas
Origin : France
Nutritional information (per 100g portion)
Kcal : 80.0000
Protein (g) : 9.5
Carbohydrate (g) : 6
Sugars (g) : 0
Fat (g) : 2.3
Cholesterol (mg) : 47
Sodium (mg) : 106
These oysters have been produced by the Gillardeau family company for over 110 years and four generations. They spend more than three years in deep water, rich in phyto-plankton before finishing their lives in the salt ponds of Marenne-Oleron.
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.