CHRISTMAS  Orders

Grown by La Famille Boutrais, these are the Cadillac of oysters! All Boutrais oysters are Irish, they start life on the west coast of Ireland for a year and then they are transferred to Bannow Cove for two more years to complete their transformation into rock stars! Only the heaviest, roundest, curviest oysters are used. They are given lots of space just two oysters per square meter–so they can feast on the rich springs that feed the bay. By the time they reach market, they are four years old and filled with sweet mineral tasting meat.

These oysters are obtained through almost unchanged farming methods since the 19th century. After almost 3 years the oysters are placed in “claires”: these clay basins fill up with the tides and soften with the rains. During this maturing phase of a minimum of 28 days, they will develop their so-called “terroir” taste. Iodized with a mineral flavour, fine and delicate flesh that characterise the assets of this oyster

These Premium Louët-Feisser oysters are hand selected oysters that are truly the best of the best. The flow of Carlingford Lough’s grade-A waters helps shape each oyster into a perfect tear-drop shape with a very strong shell and a smooth pearly white enamel. They are rich in protein and low in fat with exceptionally high levels of trace elements such as iodine, iron, selenium copper and zinc. Coupled with the unspoilt growing conditions available in the lough, this is as natural and pure as food can be.

These oysters are raised in the open sea.
They are immersed there for more than three years, and they are imbued with the particular taste characteristics of the terroir.
During the final 6 months, these oysters are shaped by the tide, into an identifiable oyster, unique, thanks to their particularly closed and deep shell.
You will appreciate a fleshy oyster with a relatively long iodine taste in the mouth.