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