Pousse en Claire

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.