Amélie with Chef Ed Baines from restaurant Randall and Aubin

Amélie with Chef Ed Baines from restaurant Randall and Aubin.  We extend our heartfelt thanks to Chef Ed Baines  in London and the talented photographer Lee Blanchflower for collaborating with us on some captivating film and photography content with our Amélie Fine de Claire oysters. Chef Ed’s profound knowledge of oysters has brought our product to life, and we can’t wait to share it with you, stay tuned for an exciting culinary journey!

Huîtres Amélie featured at the magazine “Vinos y Restaurantes”

Huîtres Amélie featured at the magazine “Vinos y Restaurantes”.  Thrilled to share that our oysters Amélie are gracing the pages of the December issue of ‘Vinos y Restaurantes‘ magazine in Spain! It’s an honor to be recognized in this prestigious publication.

“Vinos y Restaurantes” is a Spanish magazine that focuses on the culinary and wine scene. It showcases a range of topics from the latest trends in gastronomy and oenology to features on distinguished restaurants, chefs, and their unique culinary creations.

Our oysters Amélie being featured in this publication is a testament to their quality and the magazine’s recognition of exceptional products in the culinary world.


Chef Emmanuel’s “Tartar d’Huître Piemontese”

Chef Emmanuel’s “Tartar d’Huître Piemontese”.  Today, we’re excited to share a gem from the kitchen of Chalet Lupo in Megève – a creation by Chef Emmanuel Conte.


Italian Fassona beef, finely chopped

Fresh oysters Amélie

Egg yolk

Grilled mortadella, finely chopped

Porcini mushrooms, finely chopped and sautéed

Fresh parsley, finely chopped

Timut pepper, ground, to taste

Citrus mayonnaise


In a bowl, combine the finely chopped Italian Fassona beef with the fresh oysters. The oysters should be shucked and finely chopped to blend seamlessly with the beef.

To this mixture, add the finely chopped grilled mortadella. The smokiness of the grilled mortadella adds a unique depth to the tartare.

Gently fold in the sautéed porcini mushrooms. Their earthy flavor complements the richness of the beef and oysters.

Sprinkle in the fresh parsley for a burst of freshness and color.

Season the tartare with ground Timut pepper. This Nepalese pepper brings a subtle grapefruit-like aroma, adding an exotic twist.

Add an egg yolk. The yolk will add a creamy texture upon mixing.

Serve with a dollop of citrus mayonnaise on top. The mayonnaise, infused with zesty citrus flavors, cuts through the richness of the tartare.

Present the tartare on a chilled plate.

To complement this tartare, we recommend a glass of bold, aged red wine, which stands up to the rich flavors of the dish.

Chef Emmanuel’s Insights:

The key to this dish is the quality of the ingredients, particularly the Fassona beef, known for its tenderness and flavor.

The balance of flavors is key – the citrus mayonnaise and Timut pepper should accentuate, not overpower, the delicate flavors of the beef and oyster tartare.

Enjoying this dish in the serene Alpine setting of Chalet Lupo adds an unforgettable dimension to the dining experience.  Join us in celebrating the culinary artistry of Chef Emmanuel with this “Tartar d’Huitre Piemontese”.  Bon appétit!

Fresh Amélie with Homemade Hazelnut-Basil Pesto

Fresh Amélie Oysters with Homemade Hazelnut-Basil Pesto, our recipe today!


12 fresh Amélie oysters

2 cups fresh basil leaves

½ cup hazelnuts, toasted

¾ cup extra virgin olive oil

Salt, to taste

Fresh basil flowers for garnish


Prepare the Pesto:  In a food processor, combine the fresh basil leaves and toasted hazelnuts. Pulse until coarsely chopped.  With the processor running, gradually add the olive oil in a steady stream, blending until the mixture becomes a smooth paste.  Season with salt to taste. Adjust the consistency if necessary by adding more olive oil. The pesto should be easily spoonable.  You can also do it by hand, like we did for this video.

  • Carefully shuck the oysters, keeping them in their half shells and retaining their natural liquor.
  • Arrange the shucked oysters on a serving platter lined with a bed of coarse salt or crushed ice.
  • Spoon a small amount of the hazelnut-basil pesto onto each oyster.
  • Gently place a few fresh basil flowers on top of each oyster for a beautiful and aromatic finish.
  • Serve Immediately:  Enjoy this dish immediately to experience the fresh brininess of the Amélie oysters paired with the rich, nutty flavor of the pesto. This dish pairs excellently with a crisp, dry white wine.
Chef’s Tips:
  • Toasting the hazelnuts enhances their flavor. Be sure to let them cool before using them in the pesto.
  • If the pesto is too thick, add a little more olive oil to achieve the desired consistency.
  • Fresh basil flowers not only add a lovely visual touch but also a subtle aromatic flavor.

This recipe offers a delightful fusion of the sea’s freshness and the earthy, rich flavors of the homemade pesto. The addition of hazelnuts provides a unique twist to the classic pesto, making this dish an elegant and memorable appetizer for your guests. Enjoy creating and sharing this culinary delight!

RECIPE: Pomegranate and Grated Lime Peel

Fresh Amelie Oysters with Pomegranate and Grated Lime Peel, our recipe today!


– 12 fresh Amelie oysters

– 1 pomegranate

– 2 limes


  • Shuck the oysters carefully and reserve the oyster liquor (juice) in a small bowl. Place the oysters on a bed of crushed ice on a serving platter.
  • Cut the pomegranate in half and gently remove the seeds, trying to keep them intact. Spoon a small amount of the pomegranate seeds onto each oyster.
  • Grate the peel of the limes over the oysters, ensuring to avoid the bitter white pith, adding a zesty freshness.

   – Serve immediately while the oysters are fresh and cold. Pair with a glass of crisp white wine or a light sparkling beverage for an exquisite dining experience.

Chef’s Tips:

– Always use fresh and high-quality oysters for the best taste.

– The vibrant color of the pomegranate seeds not only adds to the taste but also makes the dish visually appealing.

This recipe offers a beautiful balance of the ocean’s freshness from the Amélie oysters, the tart sweetness of pomegranate, and the citrusy zing from the lime. It’s a sophisticated yet simple dish that’s sure to impress your guests!

The Art of Perfectly Preserving Oysters at Home

The art of perfectly preserving oysters at home:  The first and most important thing is the temperature/humidity relationship. Oysters should be stored between 4°C and 8°C (39°F and 46°F), the temperature of our refrigerators, but they need to be hydrated with a bed of crushed ice to maintain the moisture they need. The dry cold of the fridge would dehydrate them so much that they could die.

Remember that the oyster is alive, so we should never freeze it.

The second aspect is the position in which they are placed. We should always store oysters at home with the concave shell facing down, so they can retain water inside and arrive at our table in optimal condition, with all their flavor and texture.

The best container is the original box in which we or the suppliers send them home. We have designed this box made of poplar wood and chestnut shavings that retain large volumes of moisture and drain excess liquid if necessary. And we complete it with thermo-intelligent paper that preserves the right temperature.

To optimize the preservation of Amélie oysters, in case we open the box, we must close it again with a rubber band and its lid, and place a weight on top to apply pressure.

By following these simple tips, preserving oysters at home is easy and we can keep oysters up to 10 days.  This way, we can plan our purchases in advance and ensure that we serve our guests the best oysters in the best conditions.

Fresh Amélie oysters with mango and red pepper

Fresh Amélie oysters with mango and red pepper, our recipe today!

  • 12 fresh Amelie oysters
  • 1 ripe mango, peeled and diced
  • Red, yellow or orange peppers, finely diced
  • Juice of 1 lemon
  • Carefully shuck the oysters, keeping them in their half shells. Be sure to retain their natural liquor.
  • Arrange the shucked oysters on a serving platter filled with crushed ice (to keep them stable and chilled).
  • Top each oyster with a spoonful of the mango and colorful peppers.
  • Before serving, give the oysters a final squeeze of fresh lemon juice for an extra zesty kick.
  • Serve Immediately:  Enjoy this dish immediately to savor the freshness of the oysters paired with the sweet and spicy flavors of the mango and peppers. This dish pairs beautifully with a crisp white wine or a light beer.
Chef’s Tips:
  • Make sure the mango is ripe but firm for the best texture and sweetness.
  • Adjust the amount of peppers according to your desired heat level.
  • Freshness is key! Ensure the oysters and mango are as fresh as possible.

This recipe offers a tropical twist to the classic oyster dish, combining the ocean’s freshness with the sweet and spicy flavors of mango and red pepper. It’s a perfect appetizer that’s sure to captivate the taste buds of your guests!

Secrets of the Oyster: A Simple Guide to Oyster Shucking

A Simple Guide to Oyster Shucking.  Ever thought oyster shucking was a task for seasoned chefs only? Think again!

It’s surprisingly simple, and we’re here to show you how. Start by positioning the oyster with its curved, bowl-like side down and the flatter side up, bringing the pointy end towards you.

Here’s a pro tip: grip your shucking knife with your thumb securely at the blade’s end – it’s crucial for safety, just in case your hand slips.

Now, the magic begins. It’s not about the strength in your knife-wielding hand, but the finesse of the hand cradling the oyster. Gently wiggle your knife with subtle right-to-left movements. The moment the knife glides in, it’s all about slicing through that one muscle. And voilà!

You’ve skillfully unveiled the oyster’s hidden treasure – its delectable mantle, elegantly resting atop, ready for you to discover the spot where the muscle meets the shell.

Congratulations, you’re now an oyster-shucking maestro!

A Treasure Trove of Health Benefits!

Oysters: A Treasure Trove of Health Benefits!

Ever wondered why oysters are more than just a culinary delight? Beyond their reputation as an eco-friendly choice, these sea jewels are packed with lots of health benefits. Let’s dive into the ocean of benefits that oysters offer for our well-being!

1. Heart’s Best Friend:

Dive into the heart-healthy world of oysters! Rich in omega-3 fatty acids, they’re your heart’s ally in reducing blood triglycerides and bad cholesterol levels. Not just that – their potassium and magnesium content works wonders in regulating blood pressure and improving circulation. Who knew heart care could taste so good?

2. Iron-Clad Defense Against Anemia:

Feeling tired? Oysters might be the energy boost you need. They’re iron powerhouses, supplying over 90% of your daily needs in each serving, combating fatigue and cognitive dysfunction. The presence of vitamin C and copper makes this iron more bioavailable, ensuring your body gets the maximum benefit.

3. Immunity Warriors:

In the battle against illness, oysters are your shield and sword. Loaded with vitamins B12, B2, C, B3, and A, they’re not just any food – they’re immune system superheroes. Plus, their antioxidant prowess from copper and selenium helps keep those pesky free radicals at bay.

4. Building Strong Bones:

Step aside, milk – oysters are here to give you a run for your money in bone health. Their cocktail of calcium, phosphorus, zinc, iron, copper, and selenium is like a gym session for your bones, strengthening and protecting them from the inside out.

5. Muscle Growth Magnifier:

Looking for muscle growth? Oysters are the unsung heroes of the protein world. They provide all the essential amino acids for muscle repair and growth. And with zinc promoting testosterone production, they’re not just tasty – they’re muscle-building powerhouses.

6. Nature’s Aphrodisiac:

The secret to a more exciting love life might just lie in an oyster shell. Rich in zinc, these marine marvels are known to spice things up in the bedroom, enhancing both performance and vitality.

7. Thyroid Regulators:

Keep your thyroid in check with oysters. Packed with selenium, zinc, and iodine, they ensure your thyroid functions smoothly, playing a crucial role in your body’s metabolic rate and overall energy levels.

Oysters are more than just a fancy appetizer; they’re a treasure trove of health benefits! From cardiovascular health to boosting your immune system, these sea treasures offer a world of goodness. So next time you indulge in oysters, remember – you’re not just treating your taste buds; you’re nourishing your entire body!

Oysters in Folklore: Stories from Around the Globe

Oysters in Folklore: Stories from Around the Globe.  Oysters have long held a special place in the world’s culinary and cultural history. Beyond their delicious taste and reputation as aphrodisiacs, oysters have also played a significant role in folklore and stories from various cultures around the world. These tales often reflect the cultural significance and symbolism attributed to these fascinating bivalves. In this article, we’ll explore some of the most intriguing oyster-related folklore from different corners of the globe.

1. Japanese Legends: The Creation of Pearls

One of the most famous oyster-related legends comes from Japan, where oysters are associated with the creation of pearls. According to Japanese folklore, pearls are formed when a mythical creature called the “tama-mizu fune” (pearl-carrying ship) opens an oyster shell and tears of dewdrops inside the shell become pearls. This story underscores the precious and mystical nature of pearls and oysters in Japanese culture.

2. The Ancient Greeks: The Birth of Aphrodite

In Greek mythology, oysters have connections to the goddess of love, Aphrodite. Legend has it that Aphrodite was born from the seafoam, which formed around the genitals of the sky god Uranus when they fell into the sea. Some versions of the story suggest that the seafoam collected around oyster shells, associating oysters with the goddess of love and beauty.

3. Native American Tribes: The Oyster Dance

Various Native American tribes along the Eastern Seaboard have traditions involving oysters. For example, the Powhatan tribe of Virginia had a special dance known as the “Oyster Dance,” performed during oyster feasts. This dance was a way of celebrating the oyster harvest and giving thanks for the bounty of the sea.

4. European Legends: The Oyster and the Stone

In European folklore, there’s a belief that oysters can produce pearls if a small stone or parasite becomes trapped inside their shells. This notion has inspired numerous folktales and legends about oysters. It’s said that the oyster covers the intruder with layers of nacre, forming a pearl as a defense mechanism against irritation.