From: 639.00 $

Ireland, a legendary land with vast and green landscapes: an incredible place to produce oysters. It’s on this green island that David Hervé’s team found an oyster with charm associating the desire and the marennes methods to and the unique geography of the Irish coast, the production has optimal conditions to develop. The weak density will allow her to grow in total harmony with the long white sand beaches. In these legendary bays, the oyster farmer will spend some time alone, lost in a splendid scenery.
The Tara oyster is named after the mythologic capital of perceives her magic attributes. She evolves in an ideal environment, where fresh water converges with sea water, high rainfall, and favourable algae A sweet alchemy takes place: after 3 to 4 years, we obtain a pretty little shell nicely shaped during her slow growth in cold water. She becomes fleshy with a distinctive taste,nearly sweet….a very special oyster.

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All our oysters are presented in their original packaging. We don’t propose any extra service to open them.

How many oysters and which size should I get?

From 6 to 8 oysterss per person, as starter
From 12 to 145 oysters as a main dish with additional sides
From 18 to 30 oysters per person as a main dish whithout additional sides

The size depends of your own tastes. Howevern European people are more likely to eat size N°3 (the favourite one of Christmas and New Year) while Asian people will go for bigger size.


How to serve and an oyster?

Start by sorting through your oysters, they all should be tightly closed. Those that are open and will not close when tapped on a hard surface need to be discarded. Open them following the following video tutorials. Remove the first water juice just after the opening which is only composed of sea water. The oyster will recreate a second one much more flavourful.  Serve the oysters immediately. Putting them on ice bed would hide some flavours.

From the right side

From the back