Oysters brought up in Brittany, Normandy or in “Marennes Oléron” refined in “Claire” from where their name “Fines de Claire”, comes. Their flesh can, according to the seasons, take a green colour inside.
We serve all our caviar with the traditional garnishes of diced shallots, sour cream, grated egg white, grated egg yolk, chopped parsley, lemon blini, and lemon wedges.
Albinos Beluga Stugeon. Almas is the ultimate and the world's most expensive caviar. Almas in the Persian language translates to Diamonds, in fact referring to the appearance of unpolished Diamonds. The manufacturer only produces less than 8kg per year
When the oysters mature at 3 years old, they are transferred into parks for a year where they are further refined with the tide. This gives them a clear shell and smooth flesh with a taste of hazelnut and a touch of sweetness.
One of the rarest caviars on the market, the Albino Sterlet Sturgeon (Acipenser ruthenus) is a relatively small species of sturgeon from Eurasia. The Golden Albinos Caviar has a distinct flavor and expect a pronounced rich flavor and a smooth finish with a tinge of citrus at the end. This caviar is produced in very limited supply each month.
Gillardeau oysters are a brand of edible oysters that are produced by the Gillardeau family and their small private company, which was founded in 1898 in Bourcefranc-le-Chapus near La Rochelle and the Île d'Oléron in western France.
This caviar is derived from the one and only Russian Sturgeon, Oscietra Ancipenser Gueldenstaedtii. Prized for its color ranging from grayish green to a dark golden brown, these eggs have a beautiful shine to them and the flavors are rich, nutty and leaves a lingering finish on your palate and haversted in 9 years
It is special, fleshy, and crunchy oysters, from Utah Beach in Normandy and refined in river of Bélon for 3 months to perfect
Amur Prestige caviar is a cross between Amur sturgeon (Acipenser Schrenckii) and Huso Dauricus. The Amur sturgeon is one of the largest species in the sturgeon family, they are developed to maturity, 15-17 years before the caviar is harvested with a color that is a little greenish brown, pops up in your mouth and presents a unique “umami taste”.
Irish rock oyster meat is springy,
These oysters are our signature beach grown oysters. known for their "full-slurp" effect, this oyster has a full body and showcases the mineral flavours of the Baynes Sound. Flavour profile briny, robust finish, cucumber taste.
Caspiar’s Imperial caviar is made up of two very traditional sturgeons who’s origins are from the famed Caspian Sea; Sterlet Sturgeon (Acipenser ruthenus) and Siberian Sturgeon (Acipenser baerii). Unique coloring ranges from tinge green to light or dark brown. On the palate, a robust nuttiness of cashews melts away into a smooth, buttery finish.
CHILLI, CUCUMBER, RADISH, LIME, SMOKED SALMON IKURA
AVOCADO CREAM, TOMATO ESPUMA, IMPERIAL CAVIAR
HOME DRIED TOMATO, HERB EMULSION, ROYAL OSCIETRE CAVIAR
APPLE GEL, COMPRESSED CUCUMBER, AMUR PRESTIGE CAVIAR
SINGLE-SERVE
One misty morning, on September 3, 1609, explorer Henry Hudson and his crew aboard the Half Moon sailed into the majestic river off the Atlantic coast by chance.
Rather than return to Holland with nothing to report, the crew voted to look for the Northwest Passage, a legendary waterway that would carry a ship all the way from the Atlantic to the Pacific Ocean.
They passed by the island we know today as Manhattan and sailed up the river, upon which they saw and sampled some delicious oysters.
