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It all started with the quest for the ultimate oysters.
Days were spent trying to describe its taste and in the process, we encountered the whole range of flavors. We asked our Japanese friend, Mr. Kobayashi, who is a guru on the fifth taste: Umami. After many nights he taught us the finesse of Japanese flavor experiences and the provenance of the umami effect from algae, seaweed species, natural fermentation and the combination with the amino acids in this extremely protein-rich oyster.
In our controlled tank facility with its biological filter system, we use a sophisticated diet of algae, combined with care and precision to do full justice to Kobayashi’s taste and heritage.
Using this method of refinement has catapulted this oyster into the league of gastronomical greatness. Umami is now considered as the "truffle of the sea"
The Umami oyster is born. Intensely savory, sweet, creamy, salty, full of spirit and finesse. This is the essence of umami. People trying this oyster for the first time will simply melt with intense pleasure and ask for more."
Open the oyster and just eat it... as simple as that. Taste your oyster without lemon or vinegar first. The taste will say it all.
: Called banana shallots because of their size. They have a smooth, tan-colored skin and they taste slightly milder than other types of shallot. . Chef's tip: Shallots can be...
Variety grapes: Cabernet SauvignonAcidity: 6ºOrigin of grapes: Lérida, SpainElaboration: Aged 12 months in French oak barrels, method Schützenbach Tasting Notes: Intense deep purple colour, smooth acidity and well rounded fruity...
Discover this unique, delicate and crunchy Fleur de Sel de Camargue. It results from the ephemeral crystallisation on the surface of the water and is the product of the combination...
:No more damp cloth and plenty of shells! The Cal'huître made in France fully protects your hands and is very easy to use. Fits all oyster and shellfish sizes and...