Air-flown Live French Boudeuse Oysters by David Hervé

TASTING NOTES FROM THE CURATOR

The Boudeuse are regarded as stubborn little oysters, growing in the part of the Atlantic where the undulations of the waves slow their growth. They are small and round in shape, hiding within them a trove of crisp and sweet flavors just waiting to be discovered on a culinary journey.

PREPARATION OR PAIRINGS

The simplest way to enjoy oysters is freshly shucked, kept chilled on a bed of ice, and taken with just a squeeze of lemon. If lemon juice isn’t enough, you can always sprinkle a dash of pepper and spoon a little cocktail sauce or mignonette sauce (red wine vinegar with pepper and minced shallots). For those who prefer their oysters cooked, baking them with cheese and other toppings still allows you to enjoy their fresh taste.

SHARING THE EXCEPTION

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.

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.