huîtres = oysters
technically, we were late for oyster season. the french prefer them in the months ending in "re" - octobre, novembre, décembre - but they're still good as long as it's cold outside. or so i understand. we went in march for a belated birthday outing and were very pleased. the guys at the huîterie régis, aside from being remarkably friendly, really know their stuff. coming from texas, i naturally assumed there would be cocktail sauce (quelle horreur!) but was assured by régis himself that they are best au naturel. he was right - even the lemon was overpowering.
and get a load of the floral arrangement... the whole experience was a study in simple beauty. two texan thumbs up!!
huîterie régis3, rue montfaçon, in the 6th
a blurry mess of oysters and malagasy shrimp
a nice, minerally white, a pinch of red wine vinegar, and a lemon were fine complements
knox's sea urchini was determined not to like it, but it was buttery and ocean-y and marvelous!
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