Archive • November 2010

Thinking of Oysters

Oysters and pork rillettes at le Comptoir du Relais St. Germain

It’s no secret that I love oysters–fresh and cold, raw on the half shell with just a squeeze of lemon. The more they taste of the ocean the better. I grew up eating Gulf oysters–raw, in stews, fried and piled high onto French bread, or charbroiled. Ten years in France had me favoring Belons and ...

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