Important: Our delivery schedule has been updated. Please review them carefully before placing your order(s).

Important: Our delivery schedule has been updated. Please review them carefully before placing your order(s).

Dublaix Huitres Fine De Claire Oysters N4
Dublaix , France
AED 400.00 /crate
Storage: Chilled
Packing: x 100 pcs

N4 = 50 - 65 G

Pre-Orders Only: Order by 12:00 pm Saturday, Delivery from Wednesday onwards.

Availability: In stock

Breeding Area

Principally in the Marennes-Orléron, Bretagne, and La Vendée regions of France.



About

The Fine de Claire is for those who prefer a less fleshy Oyster. These Oysters are finished for several weeks in shallow clay ponds where they acquire a superior quality shell to Oysters grown in the open sea. During this process, the claires of the Marennes Oléron basin impart the subtleties of regional flavours. 

The Fine de Claire Oysters have an elongated shell, with a softer-coloured flesh that has a higher liquid content and a balanced flavour. 



Did You Know?

  • Each oyster must have spent at least 28 days in the famous ‘Claires’ to be called a Fine de Claire.

  • Based on the maturity of the oyster they are divided into Fine de Claire, Speciale de Claire, and Pousse en Claire.

  • The more mature the oyster is, the meatier it becomes.

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Description

Breeding Area

Principally in the Marennes-Orléron, Bretagne, and La Vendée regions of France.



About

The Fine de Claire is for those who prefer a less fleshy Oyster. These Oysters are finished for several weeks in shallow clay ponds where they acquire a superior quality shell to Oysters grown in the open sea. During this process, the claires of the Marennes Oléron basin impart the subtleties of regional flavours. 

The Fine de Claire Oysters have an elongated shell, with a softer-coloured flesh that has a higher liquid content and a balanced flavour. 



Did You Know?

  • Each oyster must have spent at least 28 days in the famous ‘Claires’ to be called a Fine de Claire.

  • Based on the maturity of the oyster they are divided into Fine de Claire, Speciale de Claire, and Pousse en Claire.

  • The more mature the oyster is, the meatier it becomes.

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