Our guinguette (riverside summer pop up bar) Le Lavoir knows how to pull in the crowds. Recently we went down for their special oyster service. The oysters themselves were amongst the best we've ever had, and the condiments were good too. Normally I just have oysters nature (plain), but the shallot vinegar and the citrusy dressing were both excellent and both enhanced rather than overpowered.
Opening oysters as fast as he can. The bowls contain condiments -- 'caviar', citrus, shallot vinegar.
The oysters came from the Ile de Ré, off the Atlantic coast, raised and served by the Dealer d'Iode (chasseur d'huitres) https://dealerdiode.com/. Guinguette Sommelier Louise was taking orders and serving a carefully chosen white wine. The oyster farmers are fifth generation and the family have been producing oysters since 1920. As ever when I've had really good oysters, they were not large. These ones had a very impressive algal fringe too.
Louise taking orders, customers taking their oysters. The little bottles contain smoked vinegar.
COVID was a real turning point for the business, and they decided to develop oyster bars and host events and visits.
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