My friend Nick, from New-York asked me about French Oysters… I could talk for hours about this, but lets do shortly. First of all, my point of view is: if many countries produce lots of wonderful oysters, no country in the world can offer a more complete oyster experience than France! Getting a French oyster in France means that it is served up along with a boat load of savoir vivre, backed by lots of cultivation savoir faire and national pride, all in a setting of immense cultural wealth. Regardless of how the service might be… no doubt ever exists in the mind of the French person serving you that you should feel privileged to be served the finest oysters in the world…

ostriche-p1Since Roman times, the coast of France has been the place of choice where prime oysters can be found. In modern times, France was the first country in all of Europe to start cultivating oysters on a large scale. It's called "L'ostréiculture" and, in turn, the growers are referred to as "Ostréiculteurs" or "Parqueurs". From North to South there are seven distinct growing regions: Normandy, North-Brittany, South-Brittany, West-Central, Marennes-Oléron, Arcachon, and the Mediterranean. Although some of these areas are far more famous than others, they all produce excellent oysters.

“Hi Nick, how are you doing in New-York? I am so happy to hear that soon you’ll return to visit us in Paris! The "Ville lumière” is a real paradise for lovers of oysters like you are. I will try to Rene-Linssen-Oyster-Knife-Anisa-Sabet-The-Macadames-18-1answer to give you a short notice about them:

- First of all, all kinds of French oysters are delicious and tasty.

- Our oysters are divided into two broad categories: the excavated that we call “creuses” and the flat called “plates”. Especially the excavated can be of various sizes, from 5, the smaller, to 0, the larger, and different taste and texture…

- To eat oysters in Paris it is very simple… In the oyster bars and restaurants, open oysters are served with lemon or beside a vinegar sauce and scallions. But I personnaly would eat without any addition.

- Special counters with seafood of all kinds can be found outside many restaurants in Paris, both in summer and winter. The quality of the oysters is delicious an guaranteed everywhere.

- In Paris oysters flown in daily from Brittany and from Normandy, o they are so fresh!

- I prefer to accompany the oysters with a light red wine served chilled. My favorites are the wines of the Rhone Valley, like the Brouilly or the Saint-Amour, but also the Gamay of the Loire Valley.

oystersI hope I satisfied your curiosity and look forward to meeting you here in Paris”.

Bonne dégustation, Maxime

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Maxime - Art & Culture

Bonjour, my name is Maxime. I obtained my name because my grandmother always took me to Maxime’s in Paris for my birthday, always in the company of her best girlfriend! When I was fourteen years old, I was already enamoured with their Parisian chatter. Now, when with friends, I know everything about the art of invisible make-up and light cocktails! The Parisian really has a very distinct character: she’s surprising and interesting. And she’s so feminine! As for invitations, it a real task: each day Paris offers new exhibitions, previews and vernissages. With a Parisian, you absolutely have to be in the right place at the right time!

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Edizione Italiana

Edita da RIZZOLI, Sophie la Parigina è una guida di stile moderna su PARIGI. Illustrata dai disegni di Alessandra Ceriani, completata da un elenco degli indirizzi preferiti dalla parigina e arricchita di ricette gastronomiche.


English Edition

Published by RIZZOLI New York, Sophie the Parisian'sis a modern life style guide about PARIS. Illustrated with color drawings, complemented by a list of Parisians' favorite locations and enriched with gastronomic recipes.

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