“As I ate the oysters with their strong taste of the sea and their faint
metallic taste that the cold white wine washed away, leaving only the sea
taste and the succulent texture, and as I drank their cold liquid from
each shell and washed it down with the crisp taste of the wine, I lost the
empty feeling and began to be happy and to make plans.”― A Moveable Feast
Last winter I ate my first oysters in an oyster bar in Paris. We have lots of
wonderful Gulf oysters here near Houston, but I've always stayed away from
them.
But when I was in Paris, I couldn't resist.
The oyster bar is Calibré Huitrerie. The owner is from Brittany. He pampered us, first bringing out some free
small oysters while we waited. Then he brought out free shots for us all. You
don't say, "Salud!" when you toast in Brittany, we were told. Instead, you
say, "Yec'hed mat!" (pronounced eeyermat).
I tried both raw oysters and cooked oysters. To the raw oysters, the chef
added caviar and sea anemones. The cooked oysters had lemon, spinach, and
green Tobasco sauce.
We drank champagne with our meal. Oysters and champagne. The perfect Paris
meal.
When I returned home, I read Meet Paris Oyster: A Love Affair with the Perfect
Food, an all-about-oysters book from author Mireille Guiliano. You sense her
adoration of the oyster on every page. She shares reasons for eating them
including the fact that oysters are low calorie---only ten or so calories an
oyster, low fat, and, of course, delicious. She takes her readers to her
favorite French oyster bar. She proposes wines to drink with oysters. She
tells us about what she sees as the best oysters in the world. And, should you
not wish to eat them her favorite way, raw, she offers recipes for cooked oysters.
For more wordless photos, go to Wordless Wednesday.
Weekend Cooking was created by Beth Fish Reads and is now hosted by Marg at The Intrepid Reader (and Baker). It is open to anyone who has any kind of food-related post to share: Book
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