Creuse Fine

The Creuse oysters make up 95% of the oyster production in France. The Creuses Fines are easy to identify due to their dark jagged shell. Expect a less fleshy but very juicy meat and an iodine flavour.

Creuse Spéciale

The term “spéciale” indicates that the oyster was left to grow for a longer period of time, resulting in a larger and plumper meat. This oyster is sweet and has a long finish with a hint of iodine.

Belon Plate

Cultivated in deeper waters than other oysters, the Belon oyster distinguishes itself with a rounder and flatter shell. The meat is firmer and crunchier and gives off a more tannic and hazelnut taste, with a long finish.

What size to choose?

Just remember, the bigger the number, the smaller the oyster. N°3 and N°4 are the most common.

The Atlantic cod is most well known as the fish used in fish and chips and can be substituted for haddock or sea bass. It has a flaky texture, mildly sweet flavour and is one of the most common white fish you will find.

Here’s an easy baked cod recipe.

Black cod can be found in the Northern Pacific Ocean and has a richer and more buttery flavour. Due to its high fat content, it is hard to overcook and can be used with any cooking technique from smoked and baked to grilled and sautéed. Black cod tends to pair well with Asian flavours, such as soy, ginger and miso.

Find our recipe for miso-marinated black cod here.

The event took place at On dining, day time was reserved for F&B players and a special after party on Monday 14th evening gathered some foodies and privileged customers for a casual moment.

Great press conference for the launching of Le French Gourmay. We were proud to showcase some of the nicest seafood from France. Thanks to all the chefs, journlaists and bloggers who passed by our booth.

You can have a look at the special upcoming events on thei website  https://www.frenchgourmay.com/

For any information related to this festival, you can contact  Guillaume Raboutet at the following email Guillaume.raboutet@businessfrance.fr