Live French Fine de Claire Oysters | 🦆The Bow Tie Duck Manila
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Pre-Ordered Air-Flown Live French Fine de Claire Oysters by David Hervé

The Original Classic

Need­ing lit­tle intro­duc­tion, Fine de Claire oys­ters are David Hervé’s prized jew­el. We have them in the large №1 size, slight­ly small­er №2, and the №3 — the per­fect size for an apéri­tif to celebrate.

Tast­ing Notes from the Curator

The absolute mis­tress of the palate, Fine de Claire oys­ters are the crown­ing glo­ry of the Marennes-OlĂ©ron Basin of France. Less fleshy than most oys­ters and pos­sess­ing a translu­cent man­tle, they are fin­ished for at least one month in knee-deep claire (rec­tan­gu­lar salt ponds). They are allowed to fat­ten and take on sweet­er, fruiti­er fla­vors from the ponds. On David Hervé’s 3 hectares of marine space, these oys­ters are giv­en all the space they need to become the smoothest, most bal­anced that they can be.

The â„– des­ig­nate the size ( cal­iber ) of the oyster. 

  • â„–3 is the medi­um one, and the favorite cal­iber of the French peo­ple. Each oys­ter is approx­i­mate­ly 66 – 85 grams. 
  • â„–2 is a big­ger size than â„–3. Each oys­ter is approx­i­mate­ly 86 – 110 grams.
  • â„–1 is the 2nd to the largest size. Each oys­ter is approx­i­mate­ly 111 – 150 grams.

Prepa­ra­tion

These oys­ters need very lit­tle extra to enjoy them at their best. A hint of lemon, a sprin­kle of salt or pep­per if you like, and you’re ready to take a slip of the sea into your mouth. Add a lit­tle mignonette sauce (red wine vine­gar with pep­per and minced shal­lots) or cock­tail sauce. If you pre­fer, bake them with cheese and oth­er top­pings as soon as pos­si­ble to enjoy them at their freshest.

A World­wide Sensation

The David HervĂ© fam­i­ly com­pa­ny owns exten­sive marine prop­er­ty in the Marennes-OlĂ©ron Basin to facil­i­tate the breed­ing and rais­ing of their exem­plary prod­uct. But their reach also extends to Brit­tany, Ire­land, Spain and Por­tu­gal, select­ing the most beau­ti­ful spec­i­mens from eth­i­cal, high-qual­i­ty farms in those regions. All their selec­tions are fin­ished in Saint-Just, the heart of Marennes-OlĂ©ron, to gain a unique fla­vor from the claire. From Paris to Grasse, Milan, Hong Kong, and now the Philip­pines — David HervĂ© brings oys­ter excel­lence to the world.

Dis­claimer on Avail­abil­i­ty of Pre-Ordered Air-Flown Items

This is a pre-ordered item at The Bow Tie Duck and will only be avail­able while the pro­duc­er from over­seas is able to sup­ply and allow air-flown deliv­ery. In case of deliv­ery delays, deliv­ery can­cel­la­tions, ​“out of stock” notices, or ​“out of sea­son” notices after pur­chase, you will be con­tact­ed by our Sup­port Team. You will receive a refund or prod­uct replace­ment, or you can choose a new deliv­ery date for your item. In choos­ing to place an order, you agree to the terms and have read that this par­tic­u­lar prod­uct is not on-hand. After a short wait, you will receive your orders fresh from the source.

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.

1 Pairing