Huîtres (Anaïs Bourny Delon)

In French. 

They are the jewels of festive tables. They smell of iodine and fresh air. Sometimes fleshy and sweet, sometimes vibrant and briny, they intoxicate us with pleasure. These are oysters. Beloved the world over, French oysters draw their strength from the waters of the English Channel and the Atlantic to produce dense and powerful flesh. They also thrive in milder waters to become generous and delicate in the south of France or on the Île d'Oléron.

Their history is full of surprises. For centuries, oyster farming has attracted men and women eager to master the breeding and refining of these natural pearls of coastal waters. We set out to meet fourteen oyster farmers in France. From the Cotentin Peninsula to the Thau Lagoon in the Mediterranean, via the tip of Finistère and the Arcachon Bay, these enthusiasts shared with us their terroir, their love of the product, their expertise, and their know-how.

Enhanced by 22 chefs, we invite you to discover 50 oyster-themed recipes. Appetizers, tartars, cooked dishes, hot and cold dishes, and even broths. You'll also find our valuable advice on how to choose them, how to open them, how to store them, and how to present them.