The Oyster Wheel once again points towards Utah Beach

The oyster comes from Utah Beach in Normandy – a place steeped in history and biologically outstanding. This is where the Allied forces landed on D-Day, and the area still carries the weight and respect that come with that legacy.

But Utah Beach is also an exceptional place to grow oysters. Strong tides, constant water movement, and a network of small rivers and streams flowing into the coast provide a near-constant buffet of plankton and nutrients. The perpetual movement of the water creates oysters that are strong, with a firm bite and a concentrated flavour.

It’s not a classic natural oyster bed – the seabed is sandy – which is exactly why many producers use the area as a kind of “nursery,” allowing oysters to feed heavily and build strength. And you can taste it.

A producer with conviction

Jean-Paul himself was a local legend. He chose his customers carefully and only delivered his oysters to places where he felt they would be properly understood – not the other way around. Jean-Paul passed away last year, but the work continues in the same spirit with his wife Christelle and his long-time right-hand man Alexandre. The philosophy remains unchanged:

Only the very best oysters are allowed to carry the name Monsieur Jean-Paul.

Taste and expression

We’re talking No. 2, but don’t be fooled. It’s meaty, crisp, and exceptionally well balanced. A minimum of 15% meat content, discreet salinity, clear notes of seaweed and ocean, and that classic Norman minerality that lingers long after the last slurp.

The shell is naturally polished by sand and current, white like mother of pearl and visually striking. This is an oyster that both tastes and looks exactly like something you want to serve.

Back on the wheel

We simply call it Monsieur Jean-Paul. Version 2.0.

An oyster with history, terroir, and real personality.

We’re looking forward to it. So are we.