Air-flown Live Fine De Ronce Oysters by David Hervé

A taste of the Fine De Ronce Oysters reveals why they're one of a kind. The plump, fleshy oysters are a sensory delight delivering a distinct taste teeming with freshness and brininess. The subtle nutty and fruity notes are compliments of the Ronce Bay region, known for its fertile waters and unique terroir. What first hits the palate is the oysters' sweet succulence followed by the blissful surprise of nuanced flavors that only the finest quality oysters tend to have. The distinct taste of the Fine De Ronce Oysters is as inviting as it is satisfying, creating a memorable tasting experience that stays with you even when the feast is long over. This oyster is cultivated in Marennes Oléron, in the most southern ponds in the area named Ronce. Fine de Ronce oysters are placed in the claires, or oyster ponds, at the age of 30–36 months, for a period of 2 years. After this period, the flesh would be around 16% of its total weight.

The Fine De Ronce Oysters are immensely versatile and can be featured in various culinary creations. They can be enjoyed raw, letting their natural flavors star. Serving them chilled on a bed of ice or rock salt is a great way to bring out their delicate brininess. A drizzle of lemon juice or a light mignonette sauce can add a refreshing tang. As for drink pairings, they are best complemented by a flute of Champagne or a glass of crisp white wine. The acidity and effervescence of these wines beautifully balance the richness of the oysters.

That is the Hervé family slogan. The oyster farm has been operational since 1939, and they use only traditional breeding methods to raise oysters of exceptional quality. Their mollusks are allowed to mature for 6 to 8 months, given enough room so that each individual specimen can flourish. They own about 3 hectares of marine space, benefiting from the ebb and flow of the Atlantic currents, and allowing them to maintain the strictest and highest standards of oyster farming.

Store your box of fresh, unshucked oysters in your fridge, keeping the temperature between 0 to 5°C. Keep them covered with a damp cloth, flat side up, to increase shelf-life. To enjoy them at their freshest, please consume them within 48 hours.

When you're ready to shuck your oysters, take a sharp knife (a vegetable knife or, ideally, an oyster shucking knife) and hold the oyster, round-side down and pointed side facing you, between a tea towel. Wiggle the knife into the pointy end and twist it until the shell comes open.