French cuisine is characterized by great variety: all kinds of products are widely used, including shellfish and amphibians, especially oysters and frogs.

Peculiarities of oyster consumption

Even ancient people living on the seashore enjoyed eating shells. Subsequently, various types of molluscs adorned the tables of the ancient Greeks and Romans. In the Middle Ages, a paradoxical situation emerged: oysters were eaten only by the poor living in coastal villages and the rich, to whom the shells were delivered from the sea in ice chests.

In the seventeenth and eighteenth centuries, numerous oyster traders succeeded in supplying the shellfish to the inhabitants of Paris and other major cities, resulting in a rapid decline in the shellfish population. In the mid-nineteenth century, under the auspices of Napoleon III, a great oyster lover, the first shellfish farms began to open in coastal regions.

Varieties of oysters

There are two types of shells to be found in restaurants in Paris:

• Rarer and more expensive is the flat (plate) oyster, which are grown mainly in Brittany.

• Deep or Japanese oysters (creuse), cultivated in various French provinces (Corsica, Mediterranean, Normandy and others), are much more widely represented.

All species of shellfish can also be divided into two broad categories:

• A rarely seen sauvage (wild) caught at sea;
• widespread cultivé – farm-grown.

The name of shellfish often includes their flavor characteristics. Indicators are words such as:

• It’s delicate and non-greasy;
• charnus – fleshy;
• spéciales – fat;
• claires are of the highest category, with a particularly delicate and delicate flavor.

The shells also vary in size, with two separate scales available:

Deep oysters (creuses) can be:

• No. 0: weighing over 151 g;
• No. 1: 111 g to 150 g;
• No. 2: 86 g to 110 g;
• No. 3: 66 g to 85 g;
• No. 4: 46 g to 65 g;
• No. 5: 30 g to 45 g.

The following size range applies to flat oysters:

• 000: 100 to 200 g;
• 00: 90-100 г;
• 0: about 80 g;
• №1: 70 г;
• №2: 60 г;
• №3: 50 г.

In addition, the flavor of oysters is influenced by the area from which they were shipped. Shells grown in the cold waters of Normandy are said to have a more pronounced iodine odor and intense flavor, while Breton shells have a delicate, sweetish flesh.

How to eat oysters

Oysters are usually served as a gourmet appetizer. A portion of 6 or 12 shells is placed on a dish of ice to preserve its impeccable freshness. As a rule, lemon is served together with clams: it is supposed to squeeze a few drops of juice on the delicate flesh of the oyster, after which it is picked up with a special fork and sent to the mouth. Gourmets advise to chew the clam thoroughly in order to fully experience its amazing sea flavor.

In addition to lemon, the shells may also be served with a sauce based on vinegar and shallots, as well as semi-salted butter and toasted rye bread (which is supposed to eat the swallowed oyster).

The best places to try oysters in Paris

A wide variety of shellfish is available in fish restaurants and bistros. The Pleine Mer, where you can taste different types of the freshest oysters from Cancale, is a must for tourists. Bistro La Trincante offers Breton and Normandy oysters in a cozy, old-fashioned atmosphere.

There are also specialized oyster bars (Le bar a Huitres) in Paris, such as La Douzaine or Les Moussaillons.

Tips

• Since the time of the ancient Greeks, the oyster has been considered a strong aphrodisiac. King Louis XIV liked to start his day with a dozen oysters, and the breakfast of the great adventurer and lover Casanova consisted of two dozen of these molluscs.
• Modern research has confirmed the fame of oysters as an arousal agent. Zinc, which is responsible for the production of testosterone, has been found in the shells. In addition, mollusks contain B vitamins, which have a beneficial effect on the nervous system, as well as magnesium, iron, calcium and iodine salts
• Although the largest oysters are usually the most expensive on restaurant menus, experts advise opting for medium-sized shells (#2 or 3).
• You can appreciate the taste of different types of shellfish by ordering an assortment of oysters (plate des huitres), which are often offered in oyster bars.
• Oysters are usually served with champagne or white wine (Muscadet, Chablis). Mediterranean or Corsican clams go well with Provençal rose wines.

Peculiarities of frog consumption

A specific French dish is frogs, or rather frog legs. According to one version, the inhabitants of Paris began eating them during the siege of the city by English troops during the Hundred Years’ War. However, some historians believe that even the ancient Gauls enjoyed fleshy thighs of amphibians, and Parisians have preserved this custom. There is evidence that frog dishes were eaten not only by the poor, but also by wealthy citizens.Nowadays, the French have somewhat reduced the consumption of frog legs, but they are still popular among tourists.

Frogs in French cooking

Frogs’ legs have a pleasantly delicate flavor reminiscent of chicken or turkey, while their meat has a dense, slightly jelly-like consistency. Amphibians are used in a variety of dishes: they are deep-fried, stewed in Normandy style (with cider, apples and crème fraiche), served with garlic butter, cooked in Provençal style (with tomatoes, olives and spicy herbs), flambéed, poached in spicy broths.

Where to taste frog legs in Paris

Tourists dreaming of tasting this delicacy may be advised to visit restaurants or bistros serving typical French dishes, such as Maison Blanche on Rue Montaigne or Chez André in the Champs-Elysees area.

In addition, there are also specialized establishments in Paris, whose menus constantly feature differently prepared frog legs. While strolling through the Latin Quarter, you can visit Roger La grenouille bistro, whose menu always includes 8-9 appetizers and second courses made of frogs. An interesting institution is “frog bar” (bar à grenouilles) Rainettes, where fried legs and other dishes are offered in a cozy casual atmosphere.

Tips

• Frog legs contain a significant amount of vitamins (E,D) and trace elements (calcium, iron). They also contain anti-inflammatory and analgesic substances, as well as components that prevent the growth of certain types of tumors.
• In the 19th century, soup made from frogs became fashionable among noble ladies. It was believed to keep the skin beautiful and fresh.
• The famous chef Auguste Escafier, tired of being ridiculed by the English about the taste preferences of the French, treated the British to a dish called “Nymphs in Aurora Sauce”. None of his guests even suspected that the exquisite dish was made of frog thighs.
• White wines such as Alsatian Riesling, Burgundy Aligoté and others go well with frogs. If bright spices, such as garlic oil, were used in the preparation of the legs, single red wines can be served with frogs.