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For many, the finest French oyster available in the market, the GILLARDEU family has been cultivating oysters for over 100 years. Meaty, perfectly balanced in saltiness with a sweet aftertaste. Their distinctive feature is the laser-etched “G.”
Oysters from the Brittany region, in a flat shape, which are finished for 6 months along the banks of the Belon River, giving them their distinctive flavor.
From the Cancale region of Brittany, the Tsar of Russia introduced it to St. Petersburg as the best accompaniment to vodka. Sweet with a crispy aftertaste.
The Mediterranean pearl from the Sardinia region. It offers a deeply Mediterranean flavor with a sweet-bitter almond aftertaste.
The finest Portuguese oyster, bathed in ocean waters, that are softened by the freshwaters of the Sado River. It offers immediate sweetness with a salted caramel aftertaste.
A highly rare variety.
One of the most sought-after “reserve” oysters on the market, cultivated in Ireland. It offers a mild, sweet taste, not too salty, with one of the highest meat-to-shell ratios.
Cultivated in Ireland in collaboration with Japanese experts. It offers a mild seaweed flavor, creamy, and intense. One of the rarest oysters.
Genuine French caviar from the Bordeaux region, produced by Sturia, the first company with proprietary sturgeon farms and caviar production facilities in France.
Caviar from the sturgeon species OSCIETRA. This particular species of sturgeon reproduces every 7-8 years, making its caviar highly rare to find.
