Oyster Yves Papin
“Yves Papan” (“White Pearl or Perle Blanche”) is chosen by the Ostrёiculteur (oyster farmer) for its deeper shape, which has a larger volume of meat. They strengthen the quality of their shell (nacre, hardness) during 2 months of maturation in Clare with a density of 10 oysters / m2. The taste of refinement (balance in water, salt and iodine). The proportion of meat is higher than that of the Fine de Claire Standard oyster, and the level of filling exceeds 10.5.
Selection before and after ripening allows the producer to eliminate the weakest oysters and guarantee the quality of the meat and the flawless appearance of the shell.
The texture when matured will be more intense than that of Fine de Claire.
When tasting, he distinguishes Fine de Claire by volume in the mouth and the most pronounced sweetness.
