How to Choose your Oysters

We compare three types of oysters to help you determine which ones are more suitable for you and your guests.

Creuse Fine

The Creuse oysters make up 95% of the oyster production in France. The Creuses Fines are easy to identify due to their dark jagged shell. Expect a less fleshy but very juicy meat and an iodine flavour.

 

Creuse Spéciale

The term “spéciale” indicates that the oyster was left to grow for a longer period of time, resulting in a larger and plumper meat. This oyster is sweet and has a long finish with a hint of iodine.

Belon Plate

Cultivated in deeper waters than other oysters, the Belon oyster distinguishes itself with a rounder and flatter shell. The meat is firmer and crunchier and gives off a more tannic and hazelnut taste, with a long finish.

What size to choose?

Just remember, the bigger the number, the smaller the oyster. N°3 and N°4 are the most common.