Air-flown Live French Gillardeau Speciale Oysters

Tasting Notes from The Curator

Founded at the end of the 19th century, Maison Gillardeau, cradle of the Gillardeau oyster, a true jewel of French gastronomic heritage, has cultivated the requirement for excellence for four generations.

The Gillardeau Oyster is one of the most prestigious brands from the Marennes-Oléron pond in Charente-Maritime. Everyone says that the Gillardeau Speciale Oysters must be appreciated with the eyes first. A connoisseur will firstly mention that these oysters present substantial flesh; a generous and pulpy flesh in a raw and bright frame. This immediately makes an impact. This voluptuous, firm, almost crunchy flesh invades the palate, creating an enchanting experience of taste, both mineral and vegetable and is extended by a crescendo of delicately sweet, subtle and refined flavors. Lingering on the palate, this meaty flesh with its aromatic finesse and enduring nutty flavor is the signature taste of the Gillardeau. It will also be a source of inspiration for many recipes.

Each Gillardeau oyster is engraved with a unique “G” at thier back shell, a sign of authenticity.

Preparations

Gillardeau Oysters are the type of oysters that are of top tier quality that they need to be eaten fresh to really appreciate the flavor. To prep your oysters, you will need an Oyster Knife and some helpful oyster opening tips from Bruno Gauvain, “Meilleur Ouvrier de France”.

For wine pairings, we recommend partnering with Billecart Salmon- Champagne Brut Reserve or a Chateau Montelena.

The Grand Cru of French Oysters

At the end of the 19th century, Henri Gillardeau, the founder of Gillardeau, is a young farmer who cannot read or write. He was passionate about the Marennes flat oysters from a very early age. 30 years later, with the help of his wife, we find him at the head of an oyster farm recognized for his modernity and dynamism.

In the 1940s, Jean Gillardeau and his wife took over this family business. He has the same passion for the oysters. In 1978 Gérald Gillardeau decided to produce “Spéciales” oysters. “Spéciales” oysters are meaty oysters with more meat and more flavor. Gérald Gillardeau produces this oyster, but respects the methods and knowledge of his ancestors.

The ‘’Spéciales Gillardeau’’ becomes a name that will be mentioned on their menus by great chefs all over the world.

Maison Gillardeau takes pride in the amount of time they take in selecting their oysters with great care. They must pass a certain set of criteria and is checked for its regular shape, round with a certain volume.

The Gillardeau Speciale Oysters get their taste after various treatments, in the parks in Ireland, Scotland, Portugal and Utah Beach and the maturation in the claires of Marennes-Oléron. These different processes give them an extraordinary taste, between sweet and salty and they are tender and crispy at the same time, like a steak.

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.