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THE ART OF EATING FRENCH OYSTERS


The legend has it that you can eat oysters only months in « R »  month: January, February, March, April, September, October, November and December, and that’s good because we’re there.


And to treat you we are going to share here, succulent recipes to sublimate your oysters and savor them in different forms, coming from international chefs but above all from our Saint Martinois chefs.


And how about if we start with plain Oysters, accompanied by a simple squeeze of lemon juice or a shallot vinaigrette, here is the recipe.


To make a shallot vinaigrette, you will need:

* 2 gray shallots

* 10 cl of wine vinegar

All you need to do is finely shop the shallot, place it in a ramekin, cover with the wine vinegar and let stand 30 min in the refrigerator (you can also replace the wine vinegar with cider vinegar ).

And dint forget to treat yourself of course 😉😋


Do not hesitate to leave us your comments or suggestions and for all your Oyster order please refer to the flowing link :




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