When it comes to oysters, opinions tend to be divided: some people love them and can’t get enough, while others will declare outright that they can’t stand them. It’s a matter of taste, as always. If you ask me, I undoubtedly fall into the first category. Just hearing the word "oysters" is enough to bring a big, enthusiastic smile to my face. And it's not just because they pair so perfectly with champagne (guilty as charged!). It's also because, beyond the few ways to serve them, all you need is an oyster knife, and in no time, happiness is on your plate.

Often associated with special occasions and romance, oysters are believed to be... aphrodisiacs. And while science has yet to clearly and definitively prove this, it certainly doesn’t hurt to try, does it?

Simple Oysters with Lemon

The simplest and most accessible way to enjoy oysters? As fresh as possible, brimming with the scent of salty water, drizzled with a little lemon juice. Nature’s generosity, served on a plate.

Oysters with Mignonette

Mignonette sauce? A classic accompaniment for oysters. Quality red wine vinegar + finely chopped shallot + salt and pepper, all left to sit just long enough for the flavors to harmonize.

Mignonette with a Twist

A simple twist on the classic mignonette for those who find the vinegar too sharp. The effect is softened with just a splash of freshly squeezed orange juice, which adds a delicate balance and a unique fragrance to the mix.

Oysters with Salicornia and Lemon Butter Sauce

Poached salicornia, naturally infused with the briny taste of the sea, pairs perfectly with a warm lemon butter sauce, creating a delightful harmony best enjoyed with the effervescence of a glass of champagne.