Tasting tips

Beyond its taste, the oyster is a food of choice from a nutritional point of view,
with several vitamins and trace elements. Oysters are among the richest foods
in protein : high concentration in zinc, it allows better assimilation of proteins,
improves the quality of the skin and contributes to immunity.
It is also rich in unsaturated fatty acids, the omega 3 have anti-inflammatory
properties, and contribute to the proper functioning of the cardiovascular system,
by reducing the “bad cholesterol”.
Oysters also contain several vitamins : mainly Vitamin B12, which contribute
to tissue growth, immunity, energy, production of blood cells ; the vitamin A,
an antioxidant; phosphorus which provides long-lasting energy; iodine essential
for the thyroid and manganese.
They are therefore a major ally to preserve your health.

To fully appreciate their taste qualities, oysters must be the subject of special attention.
They can be conserved more than a week before tasting them, in their basket, lower
valve down, at a temperature of 6° to 9°, in the bottom of the refrigerator.
They should only be opened shortly before tasting. We can throw “the first water”
and then the oyster will naturally produce “a second water”.
They are presented, if possible, on a bed of seaweed (sets of seaweed), itself placed
on crushed ice. Consuming them plain is the best; we can also like them with a little
twist of the pepper mill or a dash of lemon; shallot wine vinegar is not the best
choice because it kills the salty flavors.

A slice of rye bread, a good Breton salted butter and a glass of dry
white wine, to celebrate the perfect marriage of flavors…