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Saint Kerber
La 1930 Flat Oysters
Cancale History in a Shell
Temporarily out of stock
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La 1930 Flat Oysters are what Cancale is well-known for. Briny and flavorful, one cannot enjoy Cancale without trying La 1930 Flat Oysters.
Saint Kerber
La 1930 Flat Oysters
Cancale History in a Shell
La 1930 Flat Oysters are what Cancale is well-known for. Briny and flavorful, one cannot enjoy Cancale without trying La 1930 Flat Oysters.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
La 1930 Oysters are powerful in flavor, thanks to the length and conditions of their farming and maturing. There is a distinct brininess that encapsulates the senses offset by a slight bitterness. The oysters are beige and quite flat - they are native to the Cancale coasts and are this region's claim to fame.
Preparation Or Pairings → Choose Which To Use
As these are top-oysters and represent the best of Cancale they are best enjoyed freshly shucked with wedges of your favorite citrus. Our recommendation would be blood orange. The sweetness and acidity will not only complement the briny and bitter palate of the oysters, but will also act to temper these bold flavors. For wine, the Reveur Vibration is an excellent choice. The vibrancy of the citrus and sweetness of the wine will enhance the intensity of the oyster itself.
Claim To Fame →our Own Title
Cancale is known for its flat oysters. When traveling to Cancale, one can stroll along the beaches and spend time navigating through the oyster beds, taking in the scents of the beach and oysters. Strong bouquets of seaweed and plankton will meet those willing to lose themselves in the labyrinth of growing oysters. One may also purchase these oysters directly from fisherfolk along the beach. Bring a bottle of wine with you, some lemon, and spend a day on the shore, shucking and enjoying oysters unlike anywhere else in the world.
Storage Instructions
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.
La 1930 Oysters are powerful in flavor, thanks to the length and conditions of their farming and maturing. There is a distinct brininess that encapsulates the senses offset by a slight bitterness. The oysters are beige and quite flat - they are native to the Cancale coasts and are this region's claim to fame.
As these are top-oysters and represent the best of Cancale they are best enjoyed freshly shucked with wedges of your favorite citrus. Our recommendation would be blood orange. The sweetness and acidity will not only complement the briny and bitter palate of the oysters, but will also act to temper these bold flavors. For wine, the Reveur Vibration is an excellent choice. The vibrancy of the citrus and sweetness of the wine will enhance the intensity of the oyster itself.
Cancale is known for its flat oysters. When traveling to Cancale, one can stroll along the beaches and spend time navigating through the oyster beds, taking in the scents of the beach and oysters. Strong bouquets of seaweed and plankton will meet those willing to lose themselves in the labyrinth of growing oysters. One may also purchase these oysters directly from fisherfolk along the beach. Bring a bottle of wine with you, some lemon, and spend a day on the shore, shucking and enjoying oysters unlike anywhere else in the world.
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.
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