“I love tasting and serving oysters, even outside of the end-of-year holidays and until around March, as long as they are not in the reproductive period,” confides Thibault Nizard, chef of the restaurant L’ Aube, rue de Richelieu in the 1st arrondissement of Paris.
Then their flesh becomes milky and they lose some of their flavor.
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The reigning world champion of hare à la royale has just added his favorite to his menu, an ultra-meaty Prat Ar Coum (“arms of the sea” in Breton), seared in brown butter and topped with White butter.
Tradition dictates that the consumption of oysters is limited to the months in “bre”: our ancestors instinctively understood that the rise in summer temperatures caused what we did not yet call “bacteria” to proliferate.
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