Pied de Cheval

Pied de Cheval · Atlantic Coast, France

Ostrea edulis

High, full brine — the Cancale bay's Atlantic salinity, present and deep. Hazelnut, roasted walnut, copper. Dense, firm flesh.

Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.

Salinity3/5
Sweetness1/5
Minerality5/5
Umami4/5
Texturefirm
Finishmetallic

Pair with

Aged White Burgundy — Meursault or Corton-Charlemagne (10+ years)Vintage Champagne (15+ years)Pouilly-Fumé (aged 5–8 years)
Always start here

The reference version.

Nothing on it: brine 3, sweetness 1, minerality 5, umami 4 of 5, with a metallic finish.

What you'll tasteas it arrives
Brine
3
Sweet
1
Mineral
5
Umami
4
Acid
—

Everything below is measured against this plate.

Details

Cultivationrack-and-bagAppearancemedium · deep-cupped

Full profile on oysterminds.com ↗

If you like this, try

BelonBelonIntensely iodine and metallic on entry, lean and dense, with a hazelnut-copper finish that coats the palate for minutes.Bruny Island AngasiBruny Island AngasiThe brine is restrained on entry — less forceful than either a Belon or a Pacific oyster of comparable size.
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