Bianchi Knowledge
The Bianchi Oyster Guide
What varieties are there? Where do they come from? Here you can learn everything about oysters.
Gillardeau
The „Rolls-Royce of Oysters“
For generations, Maison Gillardeau has stood for excellence, embodying the commitment to produce the highest quality oysters. This family-run enterprise, passed down from Henri to Thierry to Véronique, ensures that each oyster reflects meticulous craftsmanship – from the oyster beds to the plate.
Gillardeau’s expertise begins with careful inspections to ensure that each oyster meets stringent requirements for shape and meat content. The oysters grow in monitored basins where the water’s salinity and oxygen levels are regularly checked to guarantee optimal conditions. During sorting and cleaning, each oyster is hand-selected by size and freed from impurities.
To ensure the authenticity of their products, Gillardeau uses a unique laser engraving that marks each oyster with the iconic „G“. This protects against counterfeiting and guarantees the genuineness of every oyster.
Valued worldwide by top chefs, Gillardeau oysters are renowned for their delicate flavor and plump texture. They have earned the reputation as the „Rolls-Royce of oysters“ and are prized in haute cuisine for their unparalleled quality – a true culinary jewel that graces the most noble tables around the globe.
We regularly visit our producers. Most recently, we visited Maison Gillardeau.
Marennes
Emerald Green Oysters
Claires are impermeable basins dug into the ground where oysters are refined. Here, they acquire their unique emerald green color by absorbing a pigment from the diatom „Marennine“. This is why the four different oyster varieties also bear the suffix Claire in their name. The green color of the oyster testifies to its stay in one of the region’s characteristic Claires.
What is Fine de Clairs?
During this time, the oysters improve their quality by growing in a controlled environment rich in natural plankton. This influences their taste and texture. The designation „fine de clairs“ specifically refers to oysters that occupy less than 20 oysters per square meter of these ponds and spend about 2 to 4 weeks there. This gives them a finer, more delicate taste and a firmer meat consistency compared to oysters that do not undergo this refining phase.
Facile Ouvrir
Oysters designated as „facile ouvrir“ typically have a special shell characteristic or are already prepared in such a way that they are easier to open with an oyster knife. This is particularly practical for individuals who have little or no experience opening oysters. They are also well-suited for gastronomic establishments looking to streamline the process.
Oysters from Italy
Pink Delicacies from the Po Valley
In Switzerland, oyster lovers are usually accustomed to Gillardeau, but top Italian chefs like Massimo Bottura rave about an exciting novelty: the pink oyster „L’ostrica rosa“ from the Po Valley. This extraordinary oyster shimmers pink in the sunlight and impresses with its nutty, muscular flesh. Despite its higher price – almost twice as expensive as Gillardeau oysters – it is quickly becoming a favorite among Michelin-starred chefs. Luca Bianchi enthusiastically imports it to Switzerland and raves about its unmistakable taste. Leading Swiss chefs like Mauro Taufer and Martin Dalsass are already featuring it on their menus and are convinced that the pink oyster will also become a new star here.
Essentials for Oyster Enjoyment
What to consider?
Freshness and Origin
Freshness: Ensure that the oysters are fresh. Closed shells are a sign of fresh oysters. If an oyster is already open and does not close with light pressure, it should not be consumed, as this is an indication of poor quality or spoilage.
Origin: Prefer oysters from trustworthy growers or suppliers that have been cultivated in clean waters. Many oyster farmers, such as Maison Gillardeau, maintain high standards for water quality and cultivation methods.
Seasonal Availability
Traditionally, it is recommended to enjoy oysters in months containing the letter „R“ (September to April). During these months, oysters are often particularly plump and flavorful. However, with modern cultivation methods, oyster enjoyment is now possible all year round. Therefore, we offer oysters in our assortment throughout the year, always taking into account regional & seasonal availabilities.
Proper Storage
Oysters should be stored cool after purchase, ideally between 4 and 6 degrees Celsius, but not frozen. They should lie on their curved side to retain the oyster liquor in the shell.
Opening Oysters
If you are opening oysters yourself, use a special oyster knife and ideally wear a protective glove to prevent injuries. Open the oyster carefully and be sure not to break the shell, as shell fragments could get into the meat.
Consuming Raw Oysters
Oysters are often served raw and enhanced with a little lemon juice, shallot vinaigrette, or a light sauce. The taste is very fresh and reminiscent of the sea.
Chew, Don’t Slurp
Although it is common to think that oysters are simply „slurped,“ it is recommended to lightly chew the oyster to fully enjoy its flavor. The oyster should be swallowed in one bite, but chewing releases the aromas and enhances the taste experience.
Pairing with Drinks
Oysters are traditionally served with dry white wines such as Muscadet, Chablis, or Sancerre, which complement their freshness and mineral notes. Champagne is also a popular choice.
What Sizes Are Available?
Is No. 3 large or small?
Oyster sizes are usually indicated by numbers from 0–4 or 0–5 and designations from P (Petit) to TG (Très Grand). However, there are differences between the oysters‘ places of origin.
Pacific Oysters (Creuses):
No. 0 = (TG)
No. 1 = >140g (TG)
No. 2 = 80–100g (G)
No. 3 = 65/80g (M)
No. 4 = 30/60g (M)
No. 5 = (M)