Pousse en Claire
Marennes-Oléron 🌎 See Oyster Map
These are the foie gras of the oyster world, fattened in the famed salt ponds of Marennes-Oléron at ridiculously low density (5 animals per square meter) for a ridiculously long time (4-8 months). The meat gets extremely rich and firm. Not everybody’s cup of tea–some prefer a leaner, saltier oyster–but try them if you see them for the luxury experience.
Pousse en Claire (1 Rating)
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Pretty much every server I chatted with in every Parisian oyster bar singled out Marenne-Oleron as their favorite, with the Pousse en Claire at the very top. Indeed, these are ridiculously rich, so much so you don’t really get much brine. Can be a bit earthy for an American palate, but this quality is prized in France, and I see why.