Spéciale de Claire
Two months at half the density of Fine de Claire — the grade where Marennes-Oléron affinage stops being a polish and becomes a genuine transformation of flavor and texture.
Ostrea denselamellosa
Korea's native flat oyster — a close relative of the European Belon, consumed for centuries as a seasonal Korean delicacy, and entirely unknown in Western oyster writing.
Bruny Island Angasi
Australia's native flat oyster — almost unknown outside the country, with a hazelnut-mineral profile that bridges European and Pacific flat oyster character.
Pied de Cheval
France's rarest oyster — wild-grown in Cancale for a decade or more, palm-sized, with a finish that lasts nearly a minute.
Clyde River
The benchmark Sydney Rock Oyster — hazelnut, mushroom, seaweed, and a long mineral finish that makes it the most complex native oyster available outside Europe.
Galway Native
One of the oldest continuously harvested oyster appellations in the world — wild, seasonal, and carrying the hazelnut-copper character of O. edulis in its most approachable form.
Belon
The original flat oyster appellation — defined by iodine, hazelnut, and metallic intensity from the tidal rivers of southern Brittany.