Delivery to: Metro Manila
Delivery to: Metro Manila

La 1930 Flat Oysters

Cancale History in a Shell

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These delicious oysters are what Cancale is known for around the world. The oysters are meticulously farmed and matured in deep water for 4 years. The maturity and depth of the oysters' maturity imbibes a powerful, rich flavor contrasted by a slight bitterness.

PAIRS PERFECTLY WITH

Bretagne Northwest of France

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.

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