Oystermania in Paris!

I spent the winter holidays in Paris. It was such a wonderful time to be there. The city gets festive, lights up for Christmas, and the food is out of this world!

Around the holidays, some of the foods that the French love to eat include foie gras, smoked salmon, scallops, bûche de Noël (or yule log), duck, roast chicken, mont d’or cheese, etc. Oysters are a particular favorite. And for good reason – it is prime oyster season in the winter and you can find them everywhere in Paris! Being an oyster lover, I ate as many as I could during my trip. Here is my list of the best spots to eat oysters in Paris (in no particular order):

1. L’Huîtrade: A tiny little spot in the 17e arrondissement just off of l’Arc de Triomphe. Owned by Guy Savoy.

I started out with the tartine des alers, which is quite possibly the best thing I’ve ever eaten in my life! Toasted rye bread topped with an oyster tartare (the tartare is dressed with some lemon and spring onion). I’m still dreaming about this dish. Yum!

l'huitrade oyster tartare

Then I had les trois huîtres en préparation froide – three oysters, each prepared differently: the left one has the same tartare as the tartine and but is also topped with some seaweed granita; the middle one is prepared with an escabèche sauce and topped with tapioca pearls; and the oyster on the right is one of Guy Savoy’s signature dishes – an oyster gelée.

l'huitrade 3 oysters

Finally, le “grande huître”, which literally translates to “the big oyster” but is really a play-on-words meaning the big eight, or one oyster from each of the eight kinds that they offer on the menu. From left to right: Seven by Tarbouriech, Royale no. 2 by Hervé, Spéciale no. 2 by Tarbouriech, Perle de l’Impératrice no. 3 by Dupuch, Spéciale no. 2 by Gillardeau, Fine de Bretagne no. 2 by Cadoret, and Belon no. 0 by Cadoret.

l'huitrade le grande huitre

Lovely little spot and the server spends a lot of time explaining the dishes and each oyster. And I really liked eating 8 kinds of oysters at once, which allows you to compare the different flavors.

2. L’Huîtrier: A small neighborhood spot in a very charming part (Poncelet) of the 17e arrondissement. Filled with locals and has very friendly service.

l'huitrier sign

We ordered a dozen oysters (two different types: Tarbouriech and Normandes) as well as some cockles, which are so firm and sweet – I absolutely love them!

l'huitrier oyster platter

Tarbouriech oysters come from the South of France and are farmed using  solar tide technology (using solar panels to create tidal movements, which are rare in the Mediterranean). They are known for their pink shells caused by the sun’s rays and their firm flesh. Sweet and iodine.

tarbouriech oyster

Spéciales Normande – I forgot to ask which part of Normandy these were from :/ though most likely from Isigny. They are fleshy yet super firm.

normandie oysters

3. L’Écume St. Honoré: This place started out as strictly a seafood shop but they eventually opened a tiny area in the back for eating fresh oysters on the spot. Frequented by locals and tourists alike. You can still buy fresh seafood to take home from the front.

l'ecume st. honore seafood

l'ecume st. honore seafood

I had the Eméraude oysters, which come from Marennes d’Oléron in the Atlantic coast of France. “Eméraude” means emerald, named so because of their beautiful green flesh. They get this green color from a microscopic algae. Iodine in taste and very fleshy.

emeraude oyster

I also had some cockles.

l'ecume st. honore oysters cockles

And some scallops, which they serve as “dessert” 😉 They come with the coral attached – such a rare sight in the US or in the UAE.

l'ecume st. honore scallop carpaccio

These scallops from Brittany are harvested by hand – a much more humane method than using a dredge (which can be very stressful for the bivalves).

After my lunch, I decided to buy some scallops to prepare for that night’s dinner. I bought them still in the shell but I had the shucker open and clean them for me – he even showed me how to do it so I can attempt it myself next time.

l'ecume st. honore seafood

4. Bar à Iode: A popular little spot on Boulevard Saint Germain in the 5e arrondissement. Lots of local here.

bar a iode

They have different things on the menu, including a seafood terrine – delicious! This is not a great photo but here it is:

bar a iode seafood terrine

Then the oysters: St. Vaast and Cancales. St. Vaast are from Normandy. Fleshy and iodine, they are most characteristically nutty (hazelnut). Again, this is not the best photo:

st. vaast oysters

Cancales are some of my favorite oysters. They are from Brittany (they take their name from the town where they originate) and they are at their prime year-round. They are deliciously firm and salty and you can smell the sea. History has it that even Louis XIV had his oysters brought to Versailles from Cancale. And they are always gorgeous and photogenic:

cancale oysters

5. L’Écailler du Bistrot: “Écailler” means oyster shucker and the restaurant name translates to the “Shucker of the Bistrot” and the bistro in question is Paul Bert, which is right next door. L’Écailler is a lot less frequented by tourists than Paul Bert (where English can be all you hear at times). While L’Écailler has a full seafood menu, I generally stick to the raw bar (I hear that the dishes can be a hit or a miss) as the oysters are always spot-on.

L’Écailler is famous for its Utah Beach oysters, which are from Normandy. They are fleshy and sweet. Delicious oysters!

utah beach oysters l'ecailler du bistrot

Spéciales de Belon are from Brittany and I never had these before. I was expecting them to be flat (as Belon is a name given to a variety of flat oysters in Europe) but they are actually “creuse” or cupped-shelled. Firm flesh, iodine in flavor and smells deliciously like the sea.

belon oysters l'ecailler du bistrot

I couldn’t resist trying the scallop carpaccio, served with a lemon purée and shiso leaves. Delicious!

scallop carpaccio l'ecailler du bistrot

6. Huîtrerie Régis: A popular spot in the 6e arrondissement. A mix of locals and tourists. They don’t take reservations so get ready to stand in line for a table in the tiny restaurant (or like me, get there 15 minutes before it opens).

huitrerie regis

Belon no. 00 – Not cheap (64‎€ a dozen) but these are big, fleshy and oh so good!

belon no 00 oysters

And they have the most stunning shells.

belon oyster shell

I’ve actually written an entire blog entry about Huîtrerie Régis a while back. Check it out here: Four whites and oysters galore!

7. Breizh Café: A must-go for galettes and crêpes. But this is also a great spot for those delicious Cancales from Brittany.

Breizh cafe cancale oysters

Always busy and lots of tourists but Cancales are worth the trip to Breizh Café.

This concludes the list of my favorite oyster spots in Paris. And if you don’t feel like sitting in a restaurant, you can get them to go –  almost all of the restaurants on this list do take out. You don’t even have to go to a restaurant to get your oyster fix in the winter in Paris. I was staying right off of Rue Daguerre in the 14e arrondissement  (this street is fantastic for food shopping). The seafood shop there – Daguerre Marée – set up an oyster stand where you can get your oysters (and other raw bar items) to go.

rue daguerre oysters shuckers

You can find stands like this attached to shops and even cafes all over the city. From my super friendly neighborhood oyster shuckers, I got some Gillardeau no. 3 and some sea urchins to take home. Gillardeau from the Atlantic Coast are famous for being less briny, super fleshy, and nutty.

gillardeau oysters

Just plate them up and enjoy 🙂

take out oysters paris

In the winter time, you can even find oysters in bars like Le Baron Rouge or Le Mary Celeste. For instance, check out this photo from Le Mary Celeste Instagram account, which looks out of this world.

Now time for the wines! What to drink with oysters? There are a variety of choices. Even though white wine is the most common, you can even go with a rosé or a red (as long as it’s fresh and light). Generally, as long as the wine is high in acidity and low in tannins, it’s a good choice for oysters. I personally always opt for whites and among them, my favorites are:

Sancerre: I really like Domaine Vacheron and François Crochet.

Muscadet Sèvre et Maine: Especially if it’s made with the “sur lie” method (which gives it a more complex character), such as Amphibolite by Landron. And if you can get a hold of some Muscadet from Clisson (which gives the wine lots of minerality), such as Domaine de la Pepière, you’ve hit the jackpot!

Other whites that are good choices are Champagne (dry and non-vintage) and Chablis (as long as it is light and young).

Don’t miss my next post on eating during the holidays in Paris (a non-oyster post) – coming soon!

For lots more pictures of food and wine, check out my Instagram account:@thatperfectbottle

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About that perfect bottle

I love all things food, wine, and travel!

4 responses to “Oystermania in Paris!”

  1. joepower2014 says :

    Great post, Defne! Left my mouth watering and me missing Paris. Happy New Year!

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