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The Passion
Hence, the French are not only true masters when it comes to growing fabulous oysters, they are also masters when it comes to enjoying oysters to the fullest! Inset picture: French post card of the
Belle Epoque. It is part of a most interesting (and amusing)
four part series that can be viewed at the end of the Belle
Epoque section.
Health advisory: There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If you are unsure of your risk, you should consult your physician.
Advisements on any errors discovered are most welcome: Contact
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Slurping an oyster like a French oyster lover demands
the acknowledgement of a most sensuous moment. This includes
the full attention of all the taste buds in one's mouth. "L'arôme
en bouche" ("mouth aroma") is what the French
call it. This "mouth aroma" includes exercising one's
retro-nasal passage to fully relish every nuance of the oyster's
flavor. A French oyster lover will also sense the texture of
the oyster meat, as oysters naturally differ in their firmness.
He or she might possibly rave about the "goût de
terroir", delighting in that unique quality only a specific
oyster cultivation area in France can bestow upon its oysters.
It is also a given to respect the French oystermen who have toiled
long and hard to bring this passionate kiss of the sea upon this
oyster lover's lips. Each oyster consumed is treated as a delicious
individual - not ever to be considered a mass product (even though
it is produced "en masse"). Much work has gone
into producing this individual, in part evidenced by the shape
of the half shell, which will almost always be ideally suited
for slurping. Most oyster growers in France employ the tedious
"rack and bag" cultivation method, which ultimately
leads to nicely formed shell stock.