Renowned throughout the world, Breton oysters are especially valued for their salty flavour and high gustative quality. They have been delighting the region for several millennia. The birthplace of Breton oyster farming is in southern Brittany, withthe Morbihanoyster in particular.
There are several speciesraised in their natural environment, such as those of the Bay of Saint-Brieuc, which are rich in iodine and protein, and low in calories. Oysters from Quiberon Bay have also beeneaten since the 19thcentury. They are flat and hollow oysters that melt in the mouth.
The Armorican or Belon oyster is also popular. This flat oyster is quite fragile but has a nice hazelnut flavour. It can be found on many fishmongers' stalls.
Cooked or raw, the Breton oyster can be eaten with a simple vinaigrette and shallot sauce, or in a gratin. Either way, it goes very well with a nice chilled white wine.