Huîtrerie Regis

I came to Paris to eat oysters. This time, my goal was Huîtrerie Régis in St. German.New York Times articleIt is a restaurant that has been highly praised in. The nearest station is Mabillon.

I went there at noon. Reservations are not accepted, so I went a little early, and there was no sign of preparation inside, and no line. As I was wandering around the store wondering what to do, an elderly man who seemed to be the owner went inside. I decided to follow him, and he said I could come in.

When I sat down,MenuThe menu consists mainly of oysters, with a few clams and sea urchin. The minimum order is one dozen per person.

The oyster menu is belon, The finest claires, claire specials, the pousse of claires There are four types of oysters. Belon is becoming rare and I couldn't get it at the time. So I ordered three types of oysters (size No.2): Marrenes Orléon oysters, les fines de claires, les speciales de claires, and les pousse en claires.

Marennes Oléron oysters from Huîtrerie Regis. 3 types. les fines de claires, les spéciales de claires, les pousse en claires

Oyster ponds in the Marrenes Orléon — Before being shipped, Marrenes Orléon oysters are grown in shallow muddy ponds for a certain period of time, during which time they develop their characteristic aroma.

Before being shipped, Marrenes Orléon oysters are grown in shallow muddy ponds for a certain period of time, during which time they develop their characteristic aroma.

Les fines de claires are slightly long and slender oysters. They are grown in shallow ponds of 1 square meter for a minimum of 28 days between November and March, weighing up to 3 kg. Compared to Les speciales de claires, they seem to have more moisture in their flesh.

Les speciales de claires are rounder oysters. They are raised in shallow ponds of one square meter for at least one month, weighing up to 3 kilograms, and then shipped. They have firmer flesh and a good balance of sweetness and saltiness.

Les pousse en claires are the most luxurious oysters. Up to five oysters are grown in a shallow pond of one square meter for four to eight months.

All of them taste best when eaten without any toppings.

While I was looking at the menu, the restaurant filled up in no time. I think it must have been less than five minutes since the restaurant opened. People who came after that were turned away. Since it was basically an oyster restaurant, a lady who arrived in a Mercedes would buy oysters and take them away. A British couple with a baby who were watching this persisted and sold them some oysters there, and ate them outside.

The owner of the bar didn't speak any English, and most of the customers seemed to be local regulars, but they used gestures to tell us which wines were good, and we had a great time together.

By the way, there are no finger balls or anything like that, so keep that in mind.

If I go to Paris, this is one place I would definitely like to visit again.