La Famille Boutrais
Three ranges, born of our terroirs.
01 / 03
A taste between sweet and salty, at the frontier of land and sea; generous flesh, in a robust, dark, teardrop-shaped shell. Up to four years of rearing: about two years at Clew Bay, then eighteen to twenty-four months in the conche of Bannow.
Discover →02 / 03
A briny, fleshy oyster, under a name born of several generations of Cancale oyster farmers. It is supplied in part by our production in the bay of Mont-Saint-Michel and may bring together several origins.*
* “Huître de Céline” is a widely distributed brand that may bring together several origins. The seasonality of oyster farming and the bay's great tidal range do not allow us to guarantee a 100% bay of Mont-Saint-Michel origin for this brand. To make up for occasional production shortfalls, we sometimes supply it with oysters of similar organoleptic properties from Ireland, Jersey and France.
Discover →03 / 03
A very fleshy oyster, more briny than sweet, with a round, polished, hard shell. It comes mainly from Trawenagh Bay.
Discover →From the house's catalogue
The quality of an oyster is read from its flesh index: the percentage of flesh in the total weight of the oyster.
From it follow three categories, used across the trade for all cupped oysters.
From the house's catalogue
The calibre tells the size and the weight of the oyster. For cupped oysters it runs from 0 to 5: the smaller the number, the larger and heavier the oyster.
The n°3 and n°2 are the most common: they offer a compromise between size and fleshy texture.
| Calibre | Weight of the oyster |
|---|---|
| n°5 | 30 g to 45 g |
| n°4 | 46 g to 60 g |
| n°3 | 61 g to 100 g |
| n°2 | 101 g to 130 g |
| n°1 | 131 g to 150 g |
| n°0 | More than 151 g |
| Calibre | Weight of the oyster |
|---|---|
| n°5 | 50 g to 64 g |
| n°4 | 65 g to 75 g |
| n°3 | 76 g to 107 g |
| n°3+ | 108 g to 115 g |
| n°2 | 116 g to 135 g |
| n°1 | 136 g to 180 g |
| n°0 | More than 181 g |
From the house's catalogue
To enjoy all the flavours of our oysters, taste them first raw and plain.
Keep the oyster in your mouth and chew the flesh, the better to appreciate its taste and its length.
If its flavour is not enough for you, a few spices and citrus fruits will enhance the tasting.
Traditionally we pair oysters with a dry white wine; champagne is a less conventional match.
Vinegar and shallot pearls
Small gelled pearls: a balanced first taste between the smell of the sea, bitterness and acidity.
Oyster pepper
A blend of crushed peppers, which lifts the briny taste of a fine oyster.
Finger lime
Small translucent, crisp beads, whose texture brings out the flavour of the oyster.
Caviar
A small teaspoon laid on the oyster: buttery, delicate flavours.
A blanc de blancs champagne
It marries the flavours of the Sélection Or oyster.
A natural white wine
It goes with the sweetness of the Ostra Regal oyster.
Discover →A Riesling
It goes with the scents of the Sentinelle oyster.
Discover →A Chablis
It brings out the briny flavour of the fine oysters of Cancale.
