Ordering, Eating, and Enjoying Oysters in France
The fattening of oyster and the source of their different tastes.
Most oyster fattening areas produce three oyster grades that are above the standard grade that most restaurants offer. Your menu may offer one of these grades.
(Chinese (Mandarin) 太平洋牡蛎 -Tàipíngyáng mǔlì), (German - Pazifische auster), (Hebrew-ostra Pacific - צדפות פסיפיק), (Italian - ostrica concave, Giapponese), (Malay -tiram Pasifik), (Russian -Тихий устрицы - Tikhiy ustritsy), (Spanish - ostión Japonés), (Latin - crassostrea gigas).
Try your oysters with and without some of the additions I noted above; make sure the additions so not overwhelm the natural taste of the oyster. A few restaurants still offer a sauce mignonette; a sauce mignonette is made with wine, vinegar, shallots, black pepper and a little salt. The sauce mignonette was a traditional sauce and once very popular, only occasionally will it be on the menu today.
Today with 99% of all oysters farm raised, and carefully nurtured, they may indeed be eaten and enjoyed all year round.