Live Oysters Organic Fine de Claire

A product of superior quality, the fine de Claire Red Label, a label given by the French Ministry of agriculture, is subjected to a highly demanding quality control regime. The oyster must be finished in claires at a density and for a duration rigorously defined by the regulations. It should be round and tightly shut and correspond to an index of shape taking into consideration its length breadth, and depth. The quantity of flesh is considered as a proportion of the total weight of the oyster. The Red Label Fine de Claire should present a characteristic green tint from its time in the Claire. Finally, to guarantee optimal freshness the oyster should be sold and consumed within a maximum of ten days after being taken from the water. The green color, so highly appreciated, is the result of the presence of the navicular microalgae, filtered by the oyster which retains the pigment marennine. This exceptional oyster is produced from October to May to respect its reproductive cycle and to guarantee them not be milky.


Method of production

Finished in claires for 28 days minimum (November – March), maximum density 3 kg per m2.The natural green coloring of the Claire Sod between October and May only, specialized preparation and packing.


Certification IGP

All Marennes Oléron oysters are: :

  • Cultured on the French Atlantic coast
  • Finished or cultured in Claire ponds in the Marennes Oléron basin
  • Certified by an independent inspector
  • Quality controlled by the quality service and independent inspector

Discover them in Hong Kong!

From: 288.00 $


All our oysters are presented in their original packaging. We don’t propose any extra service to open them.

How many oysters and which size should I get?

From 6 to 8 oysters per person, as a starter
From 12 to 145 oysters as a main dish with additional sides
From 18 to 30 oysters per person as a main dish without additional sides

The size depends on your own tastes. However European people are more likely to eat size N°3 (the favorite one of Christmas and New Year) while Asian people will go for a bigger size.


How to serve an oyster?

Start by sorting through your oysters, they all should be tightly closed. Those that are open and will not close when tapped on a hard surface need to be discarded. Open them following the following video tutorials. Remove the first water juice just after the opening which is only composed of seawater. The oyster will recreate a second one much more flavourful.  Serve the oysters immediately. Putting them on an ice bed would hide some flavors.

From the right side

From the back