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The Tarbouriech Reserve are Maison Tarbouriech’s newest creation. These delicate oysters are made with La Marée Solaire, or The Solar Tide, the same mechanism responsible for the famed Tarbouriech Speciale
These shellfish are full-flavored and sweet, with a delicate and fine taste. They have firm, meaty flesh, and crunchy muscle.
These are incredible delicacies that will appeal to everyone—from oyster experts and connoisseurs, to casual diners.
Tarbouriech reserve are best enjoyed on their own, with only a squeeze of lemon. Balance it out with a perfect Champagne, Billecart Salmon-Brut Reserve.
Tarbouriech doesn’t only sell oysters, they deal with adventure and relaxation, too. Le Domaine Tarbouriech stands in Marseillen in the South of France, the mansion offers accommodation, a winery, an oyster bar, a tour of the oyster farm, and a spa.
The spa, like most things Tarbouriech, is as innovative as they come. They offer the original Osteotherapy®, a series of treatments and products that make full use of the oyster’s many benefits, from aragonite, collagen, and silk marine.
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 flight delays, flight 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.
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.