Restaurants & Bars

Bouzigues oysters

Steph | Sep 3, 2004 11:06 AM

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.

Suggestions? Comments?

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