The green-tinged Fine de Claire — extended time in the claires allows Navicula blue algae to accumulate, giving the flesh a distinctive green tint and a characteristic vegetal-mineral flavor not found in unfinished oysters.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturecreamy
Finishvegetal
Vegetal notesalgae, vegetal
Pair with
Muscadet sur LiePicpoul de Pinet
Always start here
The reference version.
Nothing on it: brine 2, sweetness 3, minerality 3, umami 3 of 5, with a vegetal finish.
What you'll tasteas it arrives
Brine
2
Sweet
3
Mineral
3
Umami
3
Acid
—
Details
Cultivationclaire-finishing · 4+ years plus 1–2 months finishingWaterClaires (fattening ponds)Appearancemedium · elongated · green-tinted gill
If you like this, try
Fine de ClaireMarennes-OléronThe brine is softer than a direct-from-sea Pacific — the claire's lower salinity has already done its work on the liquor.Spéciale de ClaireMarennes-OléronModerate brine, lower than Fine, with a sweetness that arrives immediately alongside it. Dense, creamy flesh. Hazelnut.
Taste them tonight
Shucking these yourself? The Oyster Kit
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