Bordier Sale 4% (Demi Sel) Butter
The classic and one of the best
PHP 799.00
1 / 3
David Hervé
Air-flown Live Royale Oysters by David Herve
A very special oyster
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.
Juicy and sweet, the Royale oyster is raised in the best, most luxurious conditions, ensuring a plump and meaty flesh
1 / 3
David Hervé
Air-flown Live Royale Oysters by David Herve
A very special oyster
Juicy and sweet, the Royale oyster is raised in the best, most luxurious conditions, ensuring a plump and meaty flesh
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
Plump, meaty oysters, with a sweet and succulent flesh, the Royale Oyster by David Herve is top of the line.
At 18 months, they’re transferred into different beds—less crowded and more freedom. With this new spacious and luxurious environment, these French oysters are allowed to grow as much as they want for four years in open sea, and consume a richer and more abundant diet.
Preparation And Pairings
With fresh oysters as incredible as the Royale, simplest is best. Slurping them off the shell after loosening them a bit is still the ideal way, as they are already so sweet and juicy on their own. A spritz of lemon juice to balance the salinity is also good, but make sure not to put too much lest it overpowers the sumptuousness of this meaty oyster.
Pair with a good Champagne, like this Dom Perignon, or this one from Duval-Leroy. The carbonation in the drink will help cleanse your palate between oysters, allowing you to enjoy them to their full extent.
World Standard
The Hervé family has been farming oysters for three generations. It’s a family tradition steeped in love and passion for oyster farming, and the Marennes-Oléron basin. So, it’s no wonder that, even after trying his hand at other industries like advertising, David Hervé came back to pursue the love that he shared with his grandfather and father.
The open sea and the promise of adventure and new experiences drove him to start his business in 1995, making full use of the oyster lands his family has had since 1939. Using traditional breeding methods, and partnering with oyster farmers in Brittany, Ireland, Spain, and Portugal, David Hervé has deservedly earned his business the world standard. His oysters are found in the best restaurants, markets, and distributors, from Paris to Hong Kong.
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
Plump, meaty oysters, with a sweet and succulent flesh, the Royale Oyster by David Herve is top of the line.
At 18 months, they’re transferred into different beds—less crowded and more freedom. With this new spacious and luxurious environment, these French oysters are allowed to grow as much as they want for four years in open sea, and consume a richer and more abundant diet.
With fresh oysters as incredible as the Royale, simplest is best. Slurping them off the shell after loosening them a bit is still the ideal way, as they are already so sweet and juicy on their own. A spritz of lemon juice to balance the salinity is also good, but make sure not to put too much lest it overpowers the sumptuousness of this meaty oyster.
Pair with a good Champagne, like this Dom Perignon, or this one from Duval-Leroy. The carbonation in the drink will help cleanse your palate between oysters, allowing you to enjoy them to their full extent.
The Hervé family has been farming oysters for three generations. It’s a family tradition steeped in love and passion for oyster farming, and the Marennes-Oléron basin. So, it’s no wonder that, even after trying his hand at other industries like advertising, David Hervé came back to pursue the love that he shared with his grandfather and father.
The open sea and the promise of adventure and new experiences drove him to start his business in 1995, making full use of the oyster lands his family has had since 1939. Using traditional breeding methods, and partnering with oyster farmers in Brittany, Ireland, Spain, and Portugal, David Hervé has deservedly earned his business the world standard. His oysters are found in the best restaurants, markets, and distributors, from Paris to Hong Kong.
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
Curated Selection
recommended for you
