I am telling you oysters lovers the truth: Witch's is the best.

There is no oyster to compare with bluff oysters from NZ. Believe me, thats if you can afford to buy them.

Raw oysters are great the one's from Pak Nakhon are lovely

I am not French but the oysters from Brittany are the best in the world IMO. An interesting article I found on the web

To the Bretons, an oyster is not just an oyster.

Each of the oyster-farming areas has its own characteristics and farming techniques, and oyster-lovers can easily identify their products. Starting at the northeast end and working along the coast, let's sample a dozen different delicacies:

La Cancale

Raised in the fierce tidal currents around Mont St Michel, those grown in the sea have round, toothed shells while those grown on the foreshore are smooth-shelled. The 'robe' (mantle) is pale beige and the firm, supple flesh has a strong scent of iodine, with a hint of nuts.

La Paimpol

Raised in deep waters of the Bay of Paimpol, with its tidal currents, the round shell of these oysters holds a crisp flesh tasting of salt and iodine.

La Rivière de Tréguier

This estuary is particularly rich in the plankton which oysters feed on. The quantity of flesh in these oysters varies according to how they were grown. The round, regular shell encloses a firm flesh with a taste of iodine.

La Morlaix-Penzé

Cultivation in open beds with frequent harrowing gives these oysters a round shell. Flesh is soft with subtle hints of seaweed and hazel nut.

La Nacre des Abers

Aber is a Celtic word for a steep-sided valley invaded by the sea (a bit like a fjord, but on a smaller scale, also seen in Welsh and Scottish names such as Aberystwith and Abernethy), also referred to by the Spanish name of 'rias'. These oysters come from l'Aber Wrac'h and l'Aber Benoît, the westernmost beds in France, teeming with plankton. Voluptuous creatures reeking of iodine and hazel nuts.

La Rade de Brest

Grown in the extraordinary natural harbour of Brest, on 'tables' or in 'pockets', these oysters develop a frilly shell. Their flavour is strong, well-balanced, and similar to that of 'flat' oysters.

L'Aven-Belon

Between Quimper and Lorient, the rias of Aven, Belon and Merrien are 'affinage' sites, where mature oysters develop a pale, clear flesh of delicate texture and a nutty, slightly sweet taste.

La Ria d'Etel

Mariners know this ria for its fierce currents and the bar across its mouth. The oysters have smooth, irregular shells and the flesh has a distinctly marine flavour with traces of iodine.

La Quiberon

Produced in deep water in the Bay of Quiberon and in the St Philibert river, these oysters are firm and fleshy, with a rough shell. Their flavour is complex and varies from subtle hazel nut to a more typical iodine-dominated mix.

La Golfe du Morbihan

Although Morbihan is right next door to Quiberon, its ecosystem is quite different. This inland sea with 365 islands, beloved of cruising yachtsmen, gives its oysters a rough shell and a translucent yellow or pale green flesh with subtle seaweed flavours.

La Penerf

The ria of Penerf is home to oysters which are round or elongated, depending on how they are grown, with brown shells and very white inner faces enclosing abundant, firm flesh with an aroma of iodine and seaweed.

La Croisicaise

The southernmost Breton oyster is grown in the channels known as the Grand Traict and the Petit Traict, and has a characteristic pale yellow or beige shell. Its flesh is supple and firm, but not crisp, and it has complex flavours of iodine and hazel nut.

Looks yummy corkscrew. I love oysters.

Is that Witch's Tavern then?

love raw oysters......but have you tried kilpatrick?? they are beautiful!

Edited October 15, 200817 yr by junki3korean

love raw oysters......but have you tried kilpatrick?? they are beautiful!

ko

Looks yummy corkscrew. I love oysters.

Is that Witch's Tavern then?

Yes, these raw oysters were flown in from Sydney. I love Witch's. I ate there again today.

Best Oysters I ever had were at the wine bar down in Sukhumvit Soi 39, Marenne D'Oreleon flown in fresh from France and they happened to arrive just 30 minutes before me so they were fresh indeed (apparently they arrive on Thursdays).

I recommend having them with one of their dry proseccos.

Will try the ones at Witches Tavern one of these days too, anyone know what days they get their delivery there?