I ate oysters, I swallowed the cold juice from each shell, and felt happy. With my grandfather, we used to collect them by the ocean near my hometown of La Rochelle and cut them open right on the shore. I remember, feeling the juicy mass and the taste of the sea in my mouth.

Oysters are addictive. If not from the first time, then from the second, or from the third time, people will get completely hooked once they find their favorite variety.

An oyster caught at sea is called a sea oyster. Afterwards it is taken to an oyster farm, where it lies in a lagoon at a depth of 50-70 cm, feeds on phytoplankton and gains meat – this is called “improvement”. In French we call such an improved oyster “fine de claire”.

There are expensive varieties of oysters which bear the names of producers. For example, the popular variety “Gilardo” – named after the Gilardo brothers. They grow oysters with a watermelon aftertaste.

There are the Château de Fleur oysters with a scent of lily or the most delicious, concave “creuse” oysters that are grown in my home region of Charente-Maritime (Charente-Maritimes). Foodies particularly appreciate their iodine flavor, slight butteriness, and notes of peanut in its flavor.

Sea oysters have 6% meat, the Fine de claire have between 9 and 12%. And if a “Gilardo” has been lying in the lagoon, it will have a “special clair” label: it should have at least 15% meat.

In the oyster world, the Gilardo is a Rolls-Royce, the Fine de claire is a Renault sedan, and the sea oyster is an old Toyota Prius…

What is the first thing that comes to people’s minds in Russia when they say “oysters”? Luxury, glamour, glitz, champagne, “balls, beauties and the crunch of a French bun,” isn’t it?

Today, oysters in Russia are becoming a product increasingly accessible to the general public.

If you decided that you deserve to be happy and enjoy life, come to the Krasnodar “Oysters” oyster bar.

The owner of the venue personally conducts introductory classes for those who try oysters for the first time, telling how to choose and eat the pompous mollusk correctly in order to understand why oysters with champagne were old sport Hemingway’s favorite dish.

The bar offers about seven kinds of oysters, six kinds of clams, two kinds of scallops and snails. Only the snails undergo a complete thermic treatment, everything else is served alive and fresh. Sauces are served by default.

The drinks on the menu are only non-alcoholic. But you can bring your own bottle!