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Huitres Geay
Live French Fine de Claire Vertes Geay Oysters
Light and crisp
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.
An award-winning oyster, these French Fine de Claire Vertes Oysters from Geay have a light, fresh, briny flavor
Huitres Geay
Live French Fine de Claire Vertes Geay Oysters
Light and crisp
An award-winning oyster, these French Fine de Claire Vertes Oysters from Geay have a light, fresh, briny flavor
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
These French Fine de Claire Vertes Oysters from Geay are raised in parks for at least 30 months, and refined in carefully selected “claires,” or oyster beds for 21 days. They have a bluish-greenish tint from the blue algae that the oysters filter, which gives their gills the color.
This is an award-winning oyster, winning silver at the French Agricultural Contest, “Medalle D’Argent Paris.” They have vivid aromas, with a light, crisp flesh that is pleasantly surprising for oyster lovers. Their flavor is slightly salty, with iodized notes.
Preparation And Pairings
The Live French Fine de Claire Vertes Geay Oysters are best enjoyed fresh, with a squeeze of lemon, or a dash of mignonette sauce (red wine vinegar, with minced shallots and pepper).
Born Of Tradition
The Geay family began their oyster empire in 1874, on the harbor of La Tremblade in Charente Maritime. Eutrope Geay and his son, George, were popular in the local markets, thanks to their superior oysters and their unending charisma. Passed down through generations, the company has gone from local markets to delivering throughout France to new techniques and worldwide repute. The Geays are still in the Marennes-Oléron basin at present day, and is now the oyster company with the most certifications 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.
These French Fine de Claire Vertes Oysters from Geay are raised in parks for at least 30 months, and refined in carefully selected “claires,” or oyster beds for 21 days. They have a bluish-greenish tint from the blue algae that the oysters filter, which gives their gills the color.
This is an award-winning oyster, winning silver at the French Agricultural Contest, “Medalle D’Argent Paris.” They have vivid aromas, with a light, crisp flesh that is pleasantly surprising for oyster lovers. Their flavor is slightly salty, with iodized notes.
The Live French Fine de Claire Vertes Geay Oysters are best enjoyed fresh, with a squeeze of lemon, or a dash of mignonette sauce (red wine vinegar, with minced shallots and pepper).
The Geay family began their oyster empire in 1874, on the harbor of La Tremblade in Charente Maritime. Eutrope Geay and his son, George, were popular in the local markets, thanks to their superior oysters and their unending charisma. Passed down through generations, the company has gone from local markets to delivering throughout France to new techniques and worldwide repute. The Geays are still in the Marennes-Oléron basin at present day, and is now the oyster company with the most certifications 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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