BOOK - Oysters

They are the jewels of the festive tables. They smell good of iodine and fresh air. Sometimes fleshy and soft, sometimes vibrant and marine, they intoxicate us with pleasure. These are the oysters. Loved around the world, French oysters draw their strength from the waters of the English Channel and the Atlantic to give dense and powerful flesh. They also feed on softer basins to become generous and delicate in the south of France or on the Île d'Oléron. Their story is full of surprises. For centuries, oyster farming has attracted men and women eager to tame the breeding and refining of these natural pearls from coastal waters. We went to meet fourteen oyster farmers in France. From the Cotentin to the Etang de Thau in the Mediterranean, passing through the tip of Finistère and the Arcachon basin, these enthusiasts have shared with us their terroir, their love of the product, their expertise and their know-how. Sublimated by 22 chefs, we invite you to discover 50 recipes around oysters. Appetizers, tartars, cooked preparations, hot and cold dishes or broths. You will also find our precious advice for choosing them well, knowing how to open them, keep them and present them. One of their shells will no longer resist you!