Pages tagged Luxury
The Ritual of Service
A dozen chosen, shucked and set down in front of a guest who has been told something true about it. What separates a perfect dozen from an adequate one.
The Architecture of the Raw Bar
Vessel, ice, sequence and accompaniments are design decisions. How to make each one, and the food-safety rules that shape every display on ice.
The After-Show Table
After the show, the crowd moves to the reception, and the table follows a grammar. Oysters are part of it, and the oyster has made it onto the runway too.
The Vernissage and the Shell
From de Heem and Chardin to Manet's 1869 Salon picture and today's art-fair previews, oysters keep turning up in the art world, on the canvas and around it.
Ocean Luxury
In shellfish, luxury comes from knowing which oyster, from where and when, more than from price. Why three well-chosen oysters beat twelve expensive ones.
Casanova's Fifty
The famous fifty-oyster breakfast has no source. The oyster game in Casanova's memoirs does: Rome, 1771, a hundred oysters shipped from Venice.
Gillardeau N°2
A family-house oyster from Bourcefranc-le-Chapus, raised partly in Ireland and Normandy, laser-marked with a G, and sold on the generosity of its meat.