The Oyster Wheel is turning! And we’re off to Oléron to taste something quite special from Schaller
Dato:
3/9/2025
Oléron. The island where everything breathes oysters – and where the story of the ocean’s gold begins, all the way back with salt. Until the 18th century, salt was a currency that northern Europe couldn’t live without. But when the salt ponds were abandoned, nature took over – and filled them with life. In these basins, oysters, mussels, and other shellfish thrived.
Content:
Authentique oysters from Schaller
And this is where we meet Alain – an oyster grower with both feet planted in tradition and the future. He insists on raising his oysters the old way: no half-dry periods, no “fitness on land,” no shortcuts. The oysters spend their entire lives under water – and that, he says, is what makes them authentique.
“We haven’t done anything. It’s nature that delivers,” Alain says.
The result is oysters with dark gills, an intense iodine note, and a salty crispness that surprises even seasoned tasters. Perhaps not the biggest, meatiest specimens – but pure flavor bombs.
Want to know more?
Contact us to get set up with with the season’s best fish and shellfish.
Podcast: Fiskerikajen Update
You can also catch our regular seasonal updates as a podcast.Listen here
