Pied de Cheval oyster

Pied de Cheval

Pied de Cheval · Atlantic Coast, France

High, full brine — the Cancale bay's Atlantic salinity, present and deep.

Salinity3/5
Sweetness1/5
Minerality5/5
Umami4/5
Texturefirm
Finishmetallic
Shellmedium, deep-cupped

Under no circumstances. A Pied de Cheval costs what it costs because of what ten years in the water produces. Eat plain. Eat slowly.

Pair with

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

Details

Cultivationrack-and-bagAppearancemedium · deep-cupped

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.