Domaine Roland Lavantureux Petit Chablis
PHP 2,069.00
1 / 2
Saint Kerber
Tsarskaya Special Oysters
Old-world oysters meet new-world palates
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.
Exquisite, slightly matured Tsarskaya oysters that hold many surprises in the mouth.
1 / 2
Saint Kerber
Tsarskaya Special Oysters
Old-world oysters meet new-world palates
Exquisite, slightly matured Tsarskaya oysters that hold many surprises in the mouth.
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.
Complete the Experience
pairs perfectly with
Tasting Notes From The Curator
Oyster Tsarskaya from Saint Kerber are beautiful oysters that have been aged between 3 and 6 months. The name of the oysters are in tribute to the Russian czars that first introduced this delicacy in Brittany and as such, are farmed exclusively in Cancale. Upon contact on the palate, one will notice how briny the oysters are. Strong notes of the sea and sea mists are observed. Upon chewing the flesh, a pleasant and refreshing sweetness is released contrasting the strong saltiness of the oyster.
Pairings And How To Enjoy
Oyster purists will insist that the only real way to enjoy an oyster is on its own. However, if one is to do as the French do, simply shuck the oysters and enjoy with lemon and mignonette. If looking for a nice wine pairing, Chablis, Champagne, and Muscadet are fan favorites. Strong flavors of alcohol work well to tame the strong brininess of the oysters. Consider Domaine Roland Lavantureux Petit Chablis for your next Tsarskaya experience.
Excellence In Every Shell
Tsarskaya Oysters are well-known by oyster lovers around the world and received the gold medal for excellence in 2009. This only furthered the fame of the oyster and it was soon sought after by many people around the world - experienced shuckers and oyster novices both.
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.
Oyster Tsarskaya from Saint Kerber are beautiful oysters that have been aged between 3 and 6 months. The name of the oysters are in tribute to the Russian czars that first introduced this delicacy in Brittany and as such, are farmed exclusively in Cancale. Upon contact on the palate, one will notice how briny the oysters are. Strong notes of the sea and sea mists are observed. Upon chewing the flesh, a pleasant and refreshing sweetness is released contrasting the strong saltiness of the oyster.
Oyster purists will insist that the only real way to enjoy an oyster is on its own. However, if one is to do as the French do, simply shuck the oysters and enjoy with lemon and mignonette. If looking for a nice wine pairing, Chablis, Champagne, and Muscadet are fan favorites. Strong flavors of alcohol work well to tame the strong brininess of the oysters. Consider Domaine Roland Lavantureux Petit Chablis for your next Tsarskaya experience.
Tsarskaya Oysters are well-known by oyster lovers around the world and received the gold medal for excellence in 2009. This only furthered the fame of the oyster and it was soon sought after by many people around the world - experienced shuckers and oyster novices both.
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.
Curated Selection
