Huitres (French)

They are the jewels of festive tables. They smell of iodine and fresh air. Sometimes plump and sweet, sometimes vibrant and marine, they intoxicate us with pleasure. They are oysters. Beloved throughout the world, French oysters draw their strength from the waters of the English Channel and the Atlantic, resulting in dense and robust flesh. They also thrive in milder waters, becoming generous and delicate in the south of France or on the Île d'Oléron.

Their history is full of surprises. For centuries, oyster farming has attracted men and women eager to master the cultivation and refinement of these natural pearls of the coastal waters. We set out to meet fourteen oyster farmers in France. From the Cotentin Peninsula to the Thau Lagoon in the Mediterranean, passing through Finistère and the Arcachon Basin, these passionate individuals shared their local traditions, their love of the product, their expertise, and their know-how with us.

Crafted by 22 chefs, we invite you to discover 50 oyster recipes. From appetizers and tartares to cooked preparations, hot and cold dishes, and even broths, you'll find our invaluable advice on how to choose, shuck, store, and present them. Not a single oyster will resist you!

Hardcover. 224 pages. In French.