Flat or deep? Exquisite or special? Oleron or Isigny oysters?
Origin, aging, brand, manufacturer, size...
Which mollusk should you prefer? Let's try to figure it out.
The French are big fans of oysters. They consume about 100,000 tons of them per year, which is approximately 1.75 kg per person. But not all amateurs are experts. And there are reasons for this. There are seven oyster harvesting sites in France alone. Each location, in turn, has several varieties of oysters and thousands of producers. Some of them are quite famous. And it’s not easy to navigate all this diversity the first time.
Which oyster do you prefer: flat or deep?
On the shelves you can see two types of oysters: flat (ostrea edulis) and deep (crassostrea gigas). The latter predominates, as it accounts for 90% of all oysters produced in France.
Among the flat oysters harvested in Brittany, the ones that have long been known are those aged in Riec-sur-Belon, at the mouth of the Belon River, near Pont Aven in the southern part of the Finistère department. Today, all flat oysters are called "belon". But this term is neither a trademark nor a company name.
Three zeros and a large size.
It is unknown what motivated the person who came up with the mollusk numbering system. In fact, the numbers are inversely proportional to the size of the oysters. For example, No. 5 is a small specimen (30-35 g), while the weight of deep oyster No. 1 will be in the range of 111-150 grams.
When it comes to flat oysters, things are different. You need to add zeros. The weight of No. 0 ranges between 80 and 100 grams, No. 00 - between 100 and 120 grams, No. 000 can reach 160 grams. With a weight of 300 grams, the oyster is already called “horse hoof” (“pied de cheval”). Real sea tenderloin. It reaches this size in the wild.
Seven producing regions.
Even if oysters from Ireland, Holland or Denmark begin to gain popularity, France retains the first place in the extraction and consumption of oysters in Europe.
There are no less than seven regional producers, and in each region at least as many local ones. Normandy-North Sea, northern Brittany and southern Brittany, Loire Lands, Poitou-Charente, Arcachon-Aquitaine and the Mediterranean Sea.
Corsica should also be mentioned. Oysters are bred here in the ponds of Diana (this is where the rare flat oyster “Nustrale di Diana” originates) and Urbino.
Each region has its own local “stars”.
As in the case of wines, one can talk about local “celebrities” - the breeding places, times and methods of aging oysters vary so much. It is impossible to list them all.
In Normandy alone, which in itself is a mark of quality - Normandy oysters - there are four types. Saint-Vaast-la-Hougue is meaty, high in iodine and has a hazelnut flavor, Speciales d’Isigny sur mer is tender and crispy, and Pleine Mer is rougher in taste.
Refined or special.
For their taste, we must thank the sea basin for growing oysters Marenne-Oléron, which is part of the Poitou-Charente region. Since 1972, 2 types of oysters have been grown here, which have had a great influence on oyster farming in general.
Fine de Claire is tender, not very meaty, aged for at least 28 days between November and the end of March. Hence its exquisite taste. But also Speciale de Claire, more rounded, meaty, elastic, aged for at least 4 weeks.
Manufacturers in other regions have adopted this naming principle: “fine” for delicate oysters with little meatiness and “speciale” for specimens whose taste lingers in the mouth for a long time.
The quality mark for oysters is Label Rouge.
Only two types of oysters have quality certificates. And both species come from the Marenne-Oleron region.
Fine de Claire Verte, sold exclusively between October and May, received its seal of approval in 1989. It owes its color to the blue-green algae navicula after aging in special cages - “clairs”.
Pousse en Claire - received the quality mark in 1999. Aged in “clairs” for four to 8 months. Due to the fact that the shellfish is grown in conditions of low density (no more than 5 oysters per cubic meter) and aged for three months, it has a delicate taste that remains in the mouth for a long time. But many producers, such as the famous David Herve, went beyond the protocol - 2 oysters per m? and six months of aging.
Manufacturer's name or brand?
Here the task becomes more complicated, since in each region some manufacturers create their own brands.
For example, Tsarskaya is a special oyster from Cancale (a region in northern Brittany), produced by Les Parcs Saint Kerber. High in iodine, typical for the Bay of Mont Saint-Michel, but very delicate in taste. This is done in order to highlight a certain type of oyster.
Sometimes a name becomes a brand. As is the case with Gillardeau oysters. The name of this manufacturer is so well known that it has become synonymous with quality in the eyes of the consumer.
As for the Perle blanche oyster, we are talking about a well-known brand created jointly by three producers from Maren. The goal is to grow an oyster in Normandy with a delicate taste, almost melting in your mouth, and aged in “clair”.
Four Seasons Oyster.
A beautiful name that unites a variety of deep oysters called triploid. They were created twenty years ago by a French research institute for the exploitation of marine resources and have been sold for fifteen years. This oyster has three sets of chromosomes instead of two (like naturally grown oysters) and is sterile. Therefore, they are never “milk” and, therefore, can be sold in the summer...
The “four seasons” oyster is on the shelves all year round and has a certain advantage: it does not waste energy on reproduction, thus growing faster and bringing more profit. The disadvantage is that only a few laboratories have these triploid mollusks, which, due to the monopoly, negatively affects the price. In addition, the oyster packages do not indicate their variety, whether they are natural or “four seasons.”
Oysters are an environmentally friendly product.
By nature, oysters are 100% organic. They feed and grow without human intervention. And this at least ensures that they are not stuffed with chemical additives. Even during aging in “clairs” they remain in their natural habitat. On the other hand, it is impossible for them to be labeled as an “ecologically friendly product”, unless they are bred outside the marine environment and fed with plankton grown under control.
How to eat an oyster correctly.
It is very important to chew the oyster well. No one will directly say about the true purpose of this action. But restaurateurs advise chewing the oyster well before swallowing, and this is not just to experience its taste and texture. The whole point is that it needs to be killed, because if you swallow a shellfish raw, it will enter the stomach alive and, in defense, will begin to secrete juice, which can cause indigestion. Obviously, it's not just stale oysters that can cause inconvenience...
I completely forgot to tell you about one of the most famous places in France.
Having driven 100-150 kilometers from Mont Saint-Michel to the west along the coast, you will inevitably end up in Cancale.
Cancale and Arcachon - for France - are the same as Massandra for Crimea - streams of thirsty gastronomic pleasures and subtle connoisseurs of beauty flock here.
These are oyster farms.
I won't bother you with reading the available material.
The French themselves call these places the Emerald Coast for the special color of the sea and the almost deserted beaches.
In 1545, they entered into a contract with Cancale to supply fresh oysters twice a week to the royal table. For this, Cancale was given the title of city.
If you look from the pier to the bottom during low tide -
These are all leftovers from a local delicacy produced on an industrial scale.
It all starts on the shore: these days, they put it in bags made of plastic or metal mesh, called “poche” (from the French poche - pocket), which stand on posts at a height of 25-30 cm above the bottom, or on wooden “tables”. grown oyster larvae.
This measure protects the frames from being covered with silt and from predators, especially starfish. In some farms, parks for breeding shells are protected from the breakwater by a cemented shaft and are divided into rows of pools; The inflow and outflow of water during ebb and flow is regulated by gateways.
In such industrial parks, oysters are grown for two years, after which they are transferred to nursery tanks. Until the 1960s, some salts and a culture of chlorella algae were added to these pools, which quickly multiply in this nutrient medium and serve as food for oysters. Since not all organisms that enter the intestinal tract are digested by shellfish, an optimal (not excessive) concentration of chlorella cells is maintained in the rearing pools. In Europe these days, additives to the natural environment are not allowed. Oysters are served with lemon juice or vinegar. They are considered a healthy food product, high in vitamin D and iodine.
This is what it looks like at low tide)
After two years, oysters reach our table.
Oysters in Cancale are cheaper than a good piece of lard: from 6 to 15 euros for 12 pieces.
Having ordered and eaten 3 dozen (that's what it sounds like in French - "duzhin") - you will not feel any heaviness in your stomach.
They are usually washed down with white wine (for supporters of stereotypes - Chablis, for locals - Muscadet, for Russians - vodka).
Traditional serving in restaurants looks like this:
A tray with ice is placed on a tripod, on which oysters are laid out in a circle (the classic portion is 6 or 12 shellfish). Place half a lemon in the middle. Red wine vinegar with onion slices, as well as black bread and butter are served separately. If oysters are served closed, make sure that each guest gets a knife.
To open an oyster, you need to turn its pointed end towards you and insert a knife into the place where the upper and lower flaps meet. After the oyster is opened, you should remove the muscle located in the middle of the shell, add 2-3 drops of lemon or wine vinegar and “drink” the oyster from the curved, recessed side of the shell; “drink” the oyster quietly.
In restaurants, oysters are usually served already opened - this makes the process of eating them much easier, but eliminates any “intrigue” of the process. Despite this, I still advise you to practice with oysters at home.
In addition to lemon, you can sprinkle the oyster with freshly ground pepper. Hot dishes with this delicacy are also popular. So, oysters are boiled, added to soups, baked (by the way, the combination of oyster sauce and meat is very tasty). But you can truly understand the taste of this divine product only in fresh form and better - without additives.
For unassuming connoisseurs of freshness, special people and mechanisms work:
They open and serve with precise movements:
Saying: “Work, work, go to Fedot!”
This sounds especially symbolic on Monday, on the Arcachon embankment, with lobsters and oysters under white.
Dinner is served!
A little more about prices:
Lobsters and other nasty things:
As a result, this dish with a bottle of Muscadet cost 90 euros:
In general, if you want to go, it’s here:\
Tip: the freshest and cheapest seafood is not in the city itself - but on the coast, in farm shops.
Friends! I invite you to add my journal
. Remote booking is also possible (including for club members) after agreement with the project curator by mail [email protected] , and with payment by card (only this tour).Important! If these tours were not sold to you in the office, write to us by email
kachestvo(dog)cheaptrip.ru, we will sell with a 3% discount!
Weather forecast*:
Paris in November during the day +10…+12°C/night +5…+7°C
*weather is approximate at the time of travel
Other dates and durations are possible - please inquire!
Special project H
Oyster season + scallop joys of Saint-Jacques continue, because, as you know, in addition to the absorption of Camembert, Livor, Pont-Leveque, cider and Calvados and (before after and instead), the population of the cool coast of France is actively engaged in oyster eating and oyster science + does not shy away from mussels, shrimp and Saint-Jacques scallops.
photo from the festival website
Having tasted the most delicious Saint-Jacques in wine, Calvados, under a cheese crust and simply baked on the grill, we keep our nose to the wind and move along the coast, looking at all the towns and villages ending in Sur-Mer, breathing the oceans, counting the tides and catching the sun of Normandy , Brittany and, if we get there, Aquitaine, read the route details
Paris: Departure 08.11 for 4 nights
Tour program: 08.11 departure and arrival in Paris (regular flight with connection 50 minutes), from 08.11 to 12.11 accommodation in Paris, during the festival, independent transfer* to Port-en-Bessin-Huppen and back, 12.11 departure from Paris (evening flight), arrival to Moscow on the night of November 12-13 (regular flight with connection 50 minutes)
*How to get there:
Hotel Premiere Classe Orly Rungis 2*, without meals, 282 euros
Hotel Balladins Gennevilliers Superior 3*, without meals, 292 euros
ibis budget Gennevilliers Asnières 2*, without meals, 296 euros
Hôtel Terminus Paris La Defense 2*, without meals, 306 euros
Le Kleber 2*, without meals, 318 euros
A.R.T Hotel Paris Est 3*, without meals, 318 euros
Kyriad Paris Est – Bois de Vincennes 3*, without meals, 321 euros
Hotel Murat 3*, breakfast, 332 euros
Hotel Faubourg 216-224 3*, without meals, 326 euros
Aparthotel Adagio Paris Montrouge 4*, without meals, 352 euros
Novotel Suites Paris Velizy 4*, without meals, 375 euros
Kyriad Prestige Paris Ouest Boulogne 4*, breakfast, 385 euros
Mercure Paris Alesia 4*, without meals, 388 euros
The Five Hotel 3*, no meals, 396 euros
, without power, 726 euros
luxurious & cheap
Best Western Premier Opera Liege 5*, without meals, 543 euros
Hôtel Paris Bastille Boutet – MGallery by Sofitel 5*, without meals, 554 euros
, without power, 572 euros
Hôtel Le 123 Sébastopol – Astotel 4*, breakfast, 619 euros
How to organize an interesting independent holiday in Paris by purchasing an inexpensive tour or air ticket, read, and
Port-en-Bessin-Huppen: Departure 08.11 for 4 nights
Tour program: 08.11 departure and arrival in Paris (regular flight with connection 50 minutes), independent transfer* to Port-en-Bessin-Huppen, from 08.11 to 12.11 accommodation in Port-en-Bessin-Huppen, 12.11 independent transfer* to Paris, 12.11 departure from Paris (evening flight), arrival in Moscow on the night of November 12-13. (regular flight with connection 50 minutes)
*How to get there: Port-en-Bessin-Huppain is located 275 km from Paris, the most convenient way to get there is by car, the journey takes about 3 hours along the A13 highway. The cost of renting a Fiat 500 class car from November 10 to 13 is from 62 euros, you can find out more about the prices and book a car. You can also take a train from Paris to Bayeux - the journey takes 2 hours, ticket costs from 15 euros and then to Port-en-Bessin-Huppain by bus or taxi (about 10 km). You can view the train schedule and book tickets.
Hotel accommodation:
King Hôtel to Hotel Eisenhower 2*, Port-en-Bessin-Huppen, no meals, 363 euros
Ibis Bayeux Port En Bessin 3*, Port-en-Bessin-Huppen, no meals, 375 euros
Mercure Bayeux Omaha Beach 4*, Port-en-Bessin-Huppen, no meals, 438 euros
luxurious & cheap
Chateau La Cheneviere 5*, Port-en-Bessin-Huppen, no meals, 851 euro
Accommodation in apartments(the price is per person, the apartment must be paid in full)
Attention, apartments are on request and guaranteed!
Let’s look at what “on request” and “guaranteed” accommodation is.
Apartment for 2-8 people, near the beach, request
Area:
Premises: 2 bedrooms, living room, kitchen, 2 bathrooms
Number of people: 2-8
Cost per person for 8-bed occupancy – 274 euros
294 euros
335 euros
459 euros
Apartment in the heart of Port-en-Bessin-Huppen, next to Omaha Beach. Restaurants and shops within walking distance. The apartment has 2 bedrooms (3 single beds and 1 double bed), 2 bathrooms. Living room with two double sofa beds, fully equipped kitchen. Fireplace, TV, heating, 2 bicycles, board games.
House for 2-6 people, in the center of Port-en-Bessin-Huppen, guaranteed
Area: Port-en-Bessin-Huppai, Basse-Normandine
Premises: 3 bedrooms, living room with kitchen, bathroom
Number of people: 2-6
Cost per person for 6-bed occupancy – 290 euros
Cost per person for 4-bed occupancy – 328 euros
Cost per person for double occupancy – 444 euros
Ideally located within walking distance of the beaches and port of Port-en-Bessin-Huppen, close to shops and restaurants. The house has 3 bedrooms (2 doubles and 1 bunk bed). Spacious living room combined with kitchen, bathroom. Terrace overlooking the garden. Fully equipped kitchen, dishwasher. Wifi. Heating. TV.
House for 2-5 people, in the center of Port-en-Bessin-Huppen, request
Area: Port-en-Bessin-Huppai, Basse-Normandine
Premises: 2 bedrooms, living room with kitchen, bathroom
Number of people: 2-5
Cost per person for 4-bed occupancy – 302 euros
Cost per person for double occupancy – 393 euros
Apartment in an old house in the historical center of Port-en-Bessin-Huppen. Furnished in a rustic Norman style with antiques. The apartment has: living room with fireplace and sofa bed, dining room, kitchen, bathroom, 2 bedrooms (bunk bed and double bed).
A swear word, it would seem, is a French word" huitres", adorning signs here and there on the coast of Normandy and Brittany (not to be confused with Britain), amuses domestic travelers and means "oysters". Of course, in French it sounds less obscene, but we read in in Latin :) You can taste oysters in almost every cafe, restaurant or bar in the north of France, and there is a reason for this: oyster plantations are freely spread out in many coastal towns.
When I saw these same, sorry, huitres on the menu, for some reason I always remembered A. N. Radishchev: "So, somewhere there lived a sovereign governor. In his youth he wandered around foreign lands, learned to eat oysters and was a great hunter of them. While his own money was scarce, he abstained from hunting, ate ten at a time, and then only when he was in St. Petersburg. As soon as he climbed into the ranks, the number of Usters on his table began to increase. And when he became governor and when he had a lot of his own money, a lot of government money at his disposal, then he became like a potbellied woman among the Usters. He sleeps and sees to eat oysters.“In general, “Usters” are somehow closer to the ear.
But in the cafes and restaurants mentioned above, not only can oysters cost as much as a gold bar, but they also may not be quite piping hot (i.e. defrosted). But Woland himself said that " There is only one freshness - the first, and it is also the last. And if the sturgeon is second freshness, then this means that it is rotten!"Therefore, when planning a trip to France, we became interested in the immediate locations of oyster farms and found one such)
So if you're wondering: " where to eat oysters in Brittany?", I will answer you: in Cancale!)) After all, it was from here that 5 centuries ago the supply of oysters to the royal table began! By the way, " Cancal oysters“have become an international concept, and one of the most show-off, expensive and high-quality oysters is called...attention: “Tsarskaya”. It is not surprising that most of the residents of this small town are engaged in breeding oysters, as well as their further sale.
When you arrive in Cancale, don't look at the restaurants - you can visit them anywhere later - go straight to the oyster market, which is adjacent to the beach. There they will sell you a dozen freshly harvested oysters No. 00 (i.e. the largest) for 6-7 euros; they will open them in front of you, provide you with a knife, a special plate and lemon. After this, you can have a natural picnic on the beach, throwing the shells from the eaten oysters directly into the sea, because oyster sellers at the market always accompany the process with instructions: " Seashells - de la mer(pointing towards the sea) bring the plate back(pokes themselves in the chest)."
Eating a local delicacy while sitting by the sea - isn’t this the pleasure of enjoying yourself? I was even curious: do they give package tourists the opportunity to experience oysters in this way? Or are they brought to a specially paid restaurant? But let's get back to the beach. After all, eating oysters there is combined with a view: at low tide you can admire the oyster farms in Cancale. The tide allows you only to guess their dark silhouettes under water and watch the ships sailing on the sea.
When you come to Paris, you should definitely try fresh oysters with white wine. We've rounded up the 10 best places to eat delicious and fresh oysters in Paris. But, before starting the list of restaurants, we want to tell you what types of oysters there are.
What types of oysters are there?
Types of oysters:
- Oysters Belon
- Bouzigue oysters
- Oysters Gravette
- Marennes Oléron oyster meat
Where to eat fresh oysters in Paris?
| Restaurant | Address | Website | Prices |
|---|---|---|---|
| http://pigallecountryclub.com | 6 oysters and a glass of wine – 9 euros | ||
| Bar Extérieur Quai - Bouillon de l’Est | http://www.exterieur-quai.com/ | from 14 euros per dish | |
| Restaurant Huîtrerie Regis | 3 Rue de Montfaucon, 75006 Paris, France | http://huitrerie-regis.com/ | from 25 euros per dish, bottle of wine from 30 euros |
| Restaurant L'Ilot | 4 Rue de la Corderie, 75003 Paris, France | http://www.lilot-restaurant.com/ | 6 oysters – 9-14 euros; a dozen oysters from 18 to 28 euros, a giant plate of seafood for 2 persons – 55 euros |
| Restaurant Le Comptoir Des Mers | 1 Rue de Turenne, 75004 Paris, France | http://www.comptoirdesmers.com/ | fish soup – 13 euros, grilled perch – 28 euros; a dozen oysters from 25 to 36 euros; plate of seafood – 29-38 euros per person |
| Restaurant Huguette Bistro de la Mer | 81 Rue de Seine, 75006 Paris, France | http://www.huguette-bistro.com/ | plate of seafood – 36 euros per person, 6 oysters – from 9 to 27 euros |
| Restaurant L'Ecume Saint-Honoré | 6 Rue du Marché Saint-Honoré, 75001 Paris, France | http://www.ecume-saint-honore.fr/ | a dozen oysters and wine from 55 to 80 euros |
| Restaurant La Mascotte | 52 Rue des Abbesses, 75018 Paris, France | http://www.la-mascotte-montmartre.com/ | 6 oysters from 9 to 15 euros, seafood platter from 63 to 120 euros, wine from 9 to 15 euros per glass |
| Restaurant Clamato | 80 Rue de Charonne, 75011 Paris, France | http://clamato-charonne.fr/ | |
| Restaurant Le Bar à Huîtres | 33 Rue Saint-Jacques, 75005 Paris, France | http://www.lebarahuitres.com/ | oysters from 1.2 to 13 euros per piece, assorted oysters for 2 people from 139 to 259 euros, a bottle of wine from 22 euros |
List of restaurants and cafes that serve delicious oysters in Paris.
Here you can try fresh oysters and drink a glass of white wine. Prices at the bar are quite affordable; for a glass of wine and 6 oysters you will pay 9 euros. The bar plays rock music and is constantly noisy, but the oysters here are divine.
The bar is located in, the nearest metro station is Pigalle. There is an art gallery a 5-minute walk from the bar.
Pigalle Country Club bar on the map
- Prices: 6 oysters and a glass of wine – 9 euros.
- Working hours: Mon-Wed from 18:00 to 23:00; Thu-Sat from 18:00 to 5:00; Sun from 17:00 to 2:00.
- Address: 59 Rue Jean-Baptiste Pigalle, 75009 Paris, France
- Metro station: Pigalle.
- Official site: http://pigallecountryclub.com
Bar Extérieur Quai – Bouillon de l’Est
Extérieur Quai - Bouillon de l'Est In the 10th arrondissement of Paris there is a bar called Extérieur Quai, which serves delicious oysters at good prices. The nearest metro station is Gare de l'Est. Price for oysters from 14 euros per dish, a bottle of white wine from 10 euros. After your meal, you can take a walk in the park and visit the Church of Saint Vincent.
Bar Extérieur Quai - Bouillon de l’Est on the map
- Prices: from 14 euros per dish
- Working hours: Mon-Wed from 7:00 to 0:00; Thu-Fri from 7:00 to 4:00; Sat from 10:00 to 4:00; Sun from 10:00 to 0:00.
- Phone number for reservation: +33 1 40 35 73 79
- Address: 5 Rue d'Alsace, 75010 Paris, France
- Metro station: Gare de l'Est
- Official site: http://www.exterieur-quai.com/
Restaurant Huîtrerie Regis
The Huîtrerie Régis restaurant is located in the 6th arrondissement of Paris, the nearest metro station is Odeon and Saint-Germain des Pres. At this restaurant you can eat fresh oysters and drink a glass of sparkling wine. Not only guests of the capital, but also native Parisians love to come here.
Oyster prices here are higher than in bars, but the restaurant offers good service and a more varied menu. Prices for oysters start at 25 euros, a bottle of wine will cost 30 euros.
Restaurant Huîtrerie Regis on the map
- Prices: from 25 euros per dish, bottle of wine from 30 euros
- Working hours: Tue-Sun from 12:00 to 14:30 and from 18:30 to 22:45. The establishment is closed from mid-July to mid-September.
- Phone number for reservation: +33 1 44 41 10 07
- Address: 3 Rue de Montfaucon, 75006 Paris, France
- Metro station: Saint Germain des Pres and Odeon
- Official site: http://huitrerie-regis.com/
Restaurant L'Ilot
L'Ilot The L’Ilot restaurant is located in , the nearest metro stations are Temple and Fille du Calver. This restaurant serves delicious seafood and a variety of oysters.
They offer a variety of oyster dishes, fast service, and all at reasonable prices. Prices for oysters start from 6 euros; the menu includes a large seafood plate for 2 people, costs 55 euros. After dinner, you can walk to the city park.
Restaurant L'Ilot on the map
- Prices: 6 oysters – 9-14 euros; a dozen oysters from 18 to 28 euros, a giant plate of seafood for 2 persons – 55 euros
- Working hours: Tue-Fri from 18:30 to 22:30; Sat from 12:30 to 14:30 and from 18:30 to 22:30
- Phone number for reservation: +33 6 95 12 86 61
- Address: 4 Rue de la Corderie, 75003 Paris, France
- Metro station: Temple, Fille du Calver
- Official site: http://www.lilot-restaurant.com/
Restaurant Le Comptoir Des Mers
Le Comptoir Des Mers is located in the 4th arrondissement of Paris, the nearest metro stations are Saint-Paul and Bastille. In this establishment you can eat delicious seafood. They serve gorgeous oysters with white wine, excellent service and a cozy atmosphere.
The restaurant offers days where you can eat to your heart's content for just 39 euros. This promotion runs from Wednesday to Friday. A dozen oysters will cost you from 25 euros. After dinner, you can stroll along Rue Saint-Paul to the Seine embankment.
Restaurant Le Comptoir Des Mers on the map
- Prices: fish soup – 13 euros, grilled perch – 28 euros; a dozen oysters from 25 to 36 euros; plate of seafood – 29-38 euros per person
- Working hours: Mon-Fri from 12:00 to 15:30 and from 19:00 to 23:00; Sat and Sun from 12:00 to 23:00
- Phone number for reservation: +33 1 42 72 66 51
- Address: 1 Rue de Turenne, 75004 Paris, France
- Metro station: Saint Paul and Bastille
- Official site: http://www.comptoirdesmers.com/
Restaurant Huguette Bistro de la Mer
Huguette Bistro de la Mer is located in the 6th arrondissement of Paris, the nearest metro stations are Mabillon and Odeon. True seafood gourmets come here; the restaurant is considered one of the most popular among tourists and Parisians.
There are oysters of different sizes presented here, prices start from 9 euros. You can order a large plate for a group for 36 euros.
Bistro Huguette Bistro de la Mer on the map
- Prices: plate of seafood – 36 euros per person, 6 oysters – from 9 to 27 euros
- Working hours: the restaurant is open daily from 8:00 to 2:00
- Phone number for reservation: +33 1 43 25 00 28
- Address: 81 Rue de Seine, 75006 Paris, France
- Metro station: Mabillon and Odeon
- Official site: http://www.huguette-bistro.com/
Restaurant L'Ecume Saint-Honoré
L'Ecume Saint-Honoré The restaurant L'Ecume Saint-Honoré is located in the 1st arrondissement of Paris, the nearest metro stations are Pyramides and Tuileries. In this cozy place, you can enjoy the freshest oysters and other seafood.
The staff speaks several languages and provides quick and high-quality service. A dozen oysters and a bottle of wine will cost 55 euros. The famous Tuileries Garden is literally a 5-minute walk away.
Restaurant L’Ecume Saint-Honoré on the map
- Prices: a dozen oysters and wine from 55 to 80 euros
- Working hours: Tue-Thu from 11:00 to 19:00; Fri-Sat from 11:00 to 22:00. Closed on Sun and Mon
- Phone number for reservation: +33 1 42 61 93 87
- Address: 6 Rue du Marché Saint-Honoré, 75001 Paris, France
- Metro station: Pyramides and Tuileries
- Official site: http://www.ecume-saint-honore.fr/
Restaurant La Mascotte
La Mascotte restaurant is located in the 18th arrondissement of Paris, the nearest metro stations are Abbesses and Blanche. This establishment will offer you many different dishes with oysters.
Here you can enjoy shellfish from 9 euros and drink a glass of white wine from 10 euros. This is a fairly popular place, we recommend booking tables in advance. The restaurant is holding a master class on how to open oysters in the easiest way.
Restaurant La Mascotte on the map
- Prices: 6 oysters from 9 to 15 euros, seafood platter from 63 to 120 euros, wine from 9 to 15 euros per glass
- Working hours: the restaurant is open daily from 8:00 to 23:30
- Phone number for reservation: +33 1 46 06 28 15
- Address: 52 Rue des Abbesses, 75018 Paris, France
- Metro station: Abbesses and Blanche
- Official site: http://www.la-mascotte-montmartre.com/
Restaurant Clamato
The Clamato restaurant is located in the 11th arrondissement of Paris, the nearest metro stations are Charonne and Ledru-Rollin. This restaurant serves fresh oysters and other seafood.
The cost of meals starts from 6 euros. Clamato is quite a cozy and comfortable place for dinner with a girl. There is a park next to the establishment.
Restaurant Clamato on the map
- Prices: 6 oysters from 15 to 32 euros, appetizers – 7-9 euros, Caesar salad – 13 euros
- Working hours: Tue-Fri from 19:00 to 23:00, Sat and Sun from 12:00 to 23:00
- Phone number for reservation: +33 1 43 72 74 53
- Address: 80 Rue de Charonne, 75011 Paris, France
- Metro station: Charonne and Ledru-Rollin
- Official site: http://clamato-charonne.fr/
Restaurant Le Bar à Huîtres
The restaurant Le Bar à Huîtres is located in the 5th arrondissement of Paris, the nearest metro stations are Cluny and La Sorbonne. There is a large seafood menu here. Delicious oysters, lobsters, shrimps, all this is served in this establishment.
Seafood prices are quite reasonable. Oysters will cost you from 2 euros per piece. The establishment is cozy, wooden tables and rattan chairs create a comfortable atmosphere. After your meal, take a walk to the banks of the Seine, about 5-10 minutes walk.
Restaurant Le Bar à Huîtres on the map
- Prices: oysters from 1.2 to 13 euros per piece, assorted oysters for 2 people from 139 to 259 euros, a bottle of wine from 22 euros
- Working hours: open daily from 12:00 to 00:00
- Phone number for reservation: +33 1 44 07 27 37
- Address: 33 Rue Saint-Jacques, 75005 Paris, France
- Metro station: Cluny and La Sorbonne
- Official site: http://www.lebarahuitres.com/
Photo gallery of seafood restaurants
