Guide on oysters tells about oysters, about species of oysters, and how the oysters are opened and eaten. Oysters are a favorite food in cities like Paris, London, Copenhagen, New York and many more cities and have experienced an increasing interest the last five to ten years.

Oysters are eaten in many different ways, for example au gratin, in soup, with horseradish, with eggs or with ketchup. 

Natural, however, is the best and most common. Maybe with some lemon and some mignoinette/vinaigrette. On we present some good tips and easy recipes.

There are many different types and brands of oysters, the taste of which depends on where it is grown. Gillardeau, Bluepoint, Malpeque, Perle Blanche are some of the famous brands.

Salt, stream and nutrition have an effect on the taste, and the oyster connoisseur therefore speaks of the oyster 'merrior' in the same way as the wine connoisseur speaks of the wine 'terrior'.


Oyster season

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fruit de mer oysters


Eating oysters in Paris with

Ernest Hemingway

“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.”

Ernest Hemingway, A Moveable Feast


That's why we love oysters.