How to Pair Oysters with Other Food.

The humus and natural environment make each product unique.There are 200 types of oysters but they all have the same taste.

In addition to France, oyster farming is also practiced on the Atlantic coast of Canada and Argentina, as well as in California, Japan and Australia.

The oysters we eat are grown in shallow waters in colonies called beds or rocks.The flavor of an oyster depends on where it comes from.

The finest oysters of all time come from the region of Pitou Charente, where they are transferred from their oyster beds in the sea to clayey basins.Oysters with strong curved shells have a crisp iodized flavor with a plant-like aftertaste.The Fine de Bretagne has a robust flavor.The oyster has a subtle taste that is round, sweet, mineral and long- lasting with a firm crisp flesh.It was simple and delicate.

In the waters of Northern Ireland, the Irish Ostra Regal oysters spend their first 24 months.After 12 months at the mouth of the river Slaney, they are transferred to Southern Ireland.The shell of this oyster resembles a drop of water and the mollusk is sweet, creamy and mineral-tasting.

Mignonette sauce.The sauce was invented by the French.Chop a shallot and put it in a container of red wine vinaigrette.Spread a few slices of bread with unsalted butter.Take an oyster and dress it with some of the sauce.

A New Zealander.Belon oysters with a fruit.The marriage works because both foods have the same amount of trimethylamine in them.

There are mushrooms.The earth and sea have two types of umami that compliment each other.

There is watermelon.The notes of cucumber perceivable in watermelon contrast with the taste of oysters and enhance the juicy sweetness of the fruit.

Chef Heston Blumenthal, backed up by an excellent knowledge of chemistry, has created a most interesting dish: an oyster served on a horseradish mayonnaise, with passion fruit jelly and splinters of caramel seasoned with Indian long pepper.

The signature dish of chef Hélne Darroze at her London restaurant is Oyster caviar, cocoa bean veloute.It is decorated with a silver leaf and served in a Martini glass.

One of René Redzepi's most spectacular dishes is Steamed wild oyster and broccoli stems, an oyster completely covered in broccoli leaves and petals.

On one hand, the oyster shell rests on a crumble of almond and dehydrated lemon granita and holds a ball of yogurt where part of the mollusk lies, while the rest is presented in a bowl after being cooked.

Pairs that are classic.With a glass of Sancerre or Muscadet, the oyster's most classical and traditional companion, adapt well to this ingredient, which is often quite similar to the mollusk itself.The soil on which Chablis is produced is largely made up of marine fossils, of which oyster shells form a significant part.

Unusual pairs.One way to pair oysters is with an Oyster Martini cocktail.An oyster is added to the Martini glass after it is shaken.You can try it with a glass of Moscato d'Asti.One of the most successful pairs is this one.If you serve this wine cold, it will be the perfect recipe for disaster.

Wrong pairs.The combination of champagne and oysters, which would appear to be a classic, could give way to unpleasant metallic and brackish hints, due to the interaction between the zinc content of oysters and the acidity and carbon dioxide of the bubbles.