I'll be arriving in France on Monday & then spending close to 2 weeks in the western Mediterranean region of Languedoc-Roussillon. I'll be only 15 miles from the coast - an easy drive to Bouzigues.
Saveur just had a blurb about Bouzigues oysters, stating that the creuses are milder and the plates are strong, salty & fruity.
Has anyone tried both kinds? Are they similar in texture? I'm attracted to both flavor descriptions, but I prefer my oysters to be firmer and all of-a-piece.