From the #1 New York Times bestselling author of French Women Don't Get Fat comes a memorable look at the French appetite for oysters, the characters who harvest and serve them, and the compelling reasons why we should all enjoy them.
MEET PARIS OYSTER
A Love Affair with the Perfect Food
MEET PARIS OYSTER is an engaging exploration of the Parisian love affair with the world's most sensuous shellfish. It centers on Huîtrerie Régis, a tightly packed oyster bar in the heart of the City of Light, with an opinionated owner and a colorful cast of regulars. Part cultural journey, part cookbook, and part slice-of-life play, this book introduces readers to the appetites (gastronomic and otherwise) of Paris and its people. Beyond Huîtrerie Régis, the French oystermen, and the other characters in pursuit of the oyster, Mireille Guiliano shares information on the best oysters around the world, their nutritional value, the best wine pairings with them, and a dozen mouthwatering recipes that will have readers craving, buying, and preparing oysters with confidence. So take a virtual trip to Paris -- indulge and enjoy!
In her breezy and engaging new paean to the French way of living and eating well, Guiliano (French Women Don't Get Fat) discusses one of her favorite foods and the tiny Paris oyster bar in the Sixth Arrondissement that's become her home away from home: Huitrerie R gis (hu tres is French for "oyster"), which is barely big enough to accommodate 20 diners with seven tables inside and a few outside. It is run by the imperious but charming R gis, who bakes his own apple tart for the restaurant six days each week. It's not the kind of place where everyone will call out your name when you arrive, and the small staff may be indifferent if you're new. In fact, when Guiliano went for the first time, starving and ill-tempered, R gis made her wait 30 minutes for a table. As she learned later, his number one rule is "Nobody gives me pressure." But her bad mood was quickly forgotten upon tasting the oysters, which are simply accompanied by a slice of bread with a thick layer of salted butter and a chilled glass of wine. Guiliano also provides lessons in how to open and eat an oyster (an expert shucker should leave the liquor in the bottom shell to avoid a dry, less flavorful tasting experience) and gives a brief but helpful overview of French oysters, including types, regions, and which wine makes for the best pairing.